For the most part, this year’s Easter recipes have been about the wow factor and flavor but most importantly, time savers. I wanted to present recipes that looked and tasted great but didn’t require tons of prep. As much as most of us love it, holiday entertaining can be stressful enough. Fussy recipes have their place but can add a lot of tension to what is supposed to be a celebration. enter these Apricot Easter Egg Scones.
If these Apricot Easter Egg Sconeslook familiar, it’s because using an apricot half to simulate an egg yolk became a bit of a theme this time of year. In addition to a traditional German “Fried Egg” cake, I also showcased these Apricot Flower Tartlets and Oval Raisin Breads Topped with Lemon Cream and Apricot.
I am a firm believer that Easter brunch needs a showstopper, and Apricot Easter Egg Scones are here to steal the spotlight. These little beauties look like sunny-side-up eggs but taste like pure scone perfection. With their golden apricot centers and tangy, buttery dough, they bring charm, flavor, and a little culinary mischief to your holiday table.
Why Make Apricot Easter Egg Scones?
Because they’re adorable, that’s why. But also, they’re ridiculously delicious. Instead of heavy cream, the dough features sour cream, giving these scones a delightful tang. The apricot “yolks” sit right in the middle, making them look like breakfast eggs but taste like a dream. They’re light, flaky, and just sweet enough to keep you reaching for more.
The Magic of the Apricot Yolks: Just peel them, slice in half, and remove the pit. Using canned apricots? No problem! Drain them well on paper towels (nobody wants soggy scones), and maybe save that apricot juice for a fancy drizzle later. Either way, the result is a beautifully baked scone with a golden apricot shining like a sunbeam on top.
Perfect for Easter Brunch, these scones don’t just taste amazing—they also make your Easter table look extra festive. Imagine a plate of these golden delights nestled between pastel eggs and fresh spring flowers. Guests will ooh and aah. Cameras will flash. Your reputation as the host with the most will be secured forever.
Serving Suggestions
Enjoy these scones warm, with a little butter or honey. Feeling fancy? Drizzle them with a glaze made from that reserved apricot juice. Pair them with a steaming cup of tea or a mimosa (because brunch deserves bubbles).
Apricot Easter Egg Scones are cute, tasty, and easier to make than you’d think. They bring joy, color, and a little Easter magic to your table. Whether you’re feeding a crowd or just treating yourself, these scones are a must-bake this spring. So grab your apricots and let’s get baking!
The scones were created with a vanilla-scented dough. If you want a stronger vanilla flavor, I recommend adding a teaspoon of vanilla beans or vanilla bean paste to the dough in addition to the 2 teaspoons of vanilla extract in the recipe.
Apricot Easter Egg Scones
Ingredients
- 12 apricot halves*
- 5 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup white granulated sugar
- 1/2 cup 1 stick unsalted butter
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1+1/2 cups sour cream
Instructions
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Line a baking sheet with parchment paper
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Preheat the oven to 400 degrees F.
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Place the apricots on the layer of paper towels and gently pat them dry.
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Whisk together the flour, baking powder, salt and sugar.
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Beat the eggs slightly with a fork or small whisk. Mix in the vanilla.
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Add the sour cream and butter and stir until completely combined.
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Add the wet ingredients to the combined dry ingredients and use a wooden spoon or your hands to combine until a smooth dough is formed.
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Pat the dough out on a lightly floured workspace.
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Use a 3-4" egg-shaped cutter to cut out egg shapes and transfer them to the baking sheet.
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Use a tablespoon to make a well in the wider bottom third of each scone.
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Gently arrange an apricot half, with the cut side down in each well.
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Place the scones in the oven on the middle rack.
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Bake for 12-15 minutes, just until the bottoms start to turn golden.
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Transfer the scones to a cooling rack to cool completely before serving.
Recipe Notes
*If you are using fresh apricots, peel them, and slice each apricot in half. Remove and discard the pit.
If you are using canned apricot halves, place a layer of paper towels on the counter.
Drain the apricots and reserve the juice for later use, if desired.
So, do you like these Apricot Easter Egg Scones? Also, check out some of these other delicious recipes:
APRICOT ALMOND MARZIPAN SHEET CAKE
MARASCHINO CHERRY MARTINIS
APRICOT FRENCH MACARONS
1 comment
Absolutely adorable and a great theme idea for Easter! They look terrific and the half a peach really works for the yoke. Thanks for the tip!!