Buttery and tender, these apricot scones are a great grab-and-go breakfast, or sweet treat to serve at brunch. Baking these scones in a cast-iron scone pan helps keep their shape and makes for a pretty presentation.
Makes
8 scones
Total Time
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Ingredients
WHISK:
ADD:
COMBINE:
BRUSH:
Test Kitchen Approved
Instructions
Preheat oven to 425° with rack in center position. Coat a standard cast-iron wedge (scone) pan with cold butter.
Whisk together flour, sugar, baking powder, baking soda, and salt. Blend butter into flour mixture with your fingers, smashing cubes into flour.
Add apricots and cinnamon chips; toss to combine. Stir in cream just until combined. Divide dough evenly among wells of pan.
Combine coarse sugar and cinnamon.
Brush tops of scones with egg wash; sprinkle with cinnamon sugar.
Bake scones until golden brown and a toothpick inserted into centers comes out clean, 18–20minutes; cool 20 minutes in pan before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per scone
Calories: 407
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 64mg 21%
Sodium 329mg 13%
% Daily Value*
Carbs 46g 15%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
