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Apricot East Egg Scones

Apricot Easter Egg Scones

Course Breakfast, Brunch, Easter Brunch, Snack
Cuisine British
Keyword Apricot Scones, Easter Scones, Egg-Shaped scones, Scone recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings 1 Dozen

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

  1. Line a baking sheet with parchment paper
  2. Preheat the oven to 400 degrees F.
  3. Place the apricots on the layer of paper towels and gently pat them dry.
  4. Whisk together the flour, baking powder, salt and sugar.
  5. Beat the eggs slightly with a fork or small whisk. Mix in the vanilla.
  6. Add the sour cream and butter and stir until completely combined.
  7. 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.
  8. Pat the dough out on a lightly floured workspace.
  9. Use a 3-4" egg-shaped cutter to cut out egg shapes and transfer them to the baking sheet.
  10. Use a tablespoon to make a well in the wider bottom third of each scone.
  11. Gently arrange an apricot half, with the cut side down in each well.
  12. Place the scones in the oven on the middle rack.
  13. Bake for 12-15 minutes, just until the bottoms start to turn golden.
  14. 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.