Apricot Coconut Scones. Tender little scones with great coconut flavour and sweet chunks of dried apricot baked right in. A dainty and delicious addition to afternoon tea.
Apricot Coconut Scones
Originally Published May 2016.
With Mother’s Day right around the corner, I wanted to try out this idea for Apricot Coconut scones that I’ve had for a while.
I love changing out the raisins for other dried fruits in my traditional Newfoundland Raisin Tea Buns recipe. So I thought about using dried apricots in a more English style scone.
Dried apricots for Apricot Coconut Scones
My mother, makes Coconut Tea Buns as well. So, knowing how well coconut and apricot compliment each other, I used both with delicious results.
Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.
These scrumptious scones are best served while still warm with a little butter melting through them. They are a perfect little indulgence for Mother’s Day.
They’re also perfect for weekend brunch or just an afternoon treat with a cup of tea.
Apricot Coconut Scones
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Apricot Coconut Scones
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Apricot Coconut Scones
Apricot Coconut Scones - tender scones with great coconut flavour and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.
Ingredients
- 1⅔ cups all purpose flour
- 2½ tsp baking powder
- 3 tbsp white sugar
- pinch table salt table salt
- 3 tbsp butter
- ½ cup milk
- ½ tsp vanilla extract, optional
- 1 egg
- 1/3 cup coconut
- 3/4 cup chopped dried apricots
Instructions
- Preheat oven to 400 degrees F.
- In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
- Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.) Transfer to a large bowl and stir in the dried coconut and chopped apricots.
- Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
- Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
- Turn the dough out onto a well floured board or counter top.
- Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
- Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
- Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
- Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are lightly browned. Cool on a wire rack.
Nutrition Information
Yield
18Serving Size
1 gramsAmount Per Serving Calories 96Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 135mgCarbohydrates 16gFiber 1gSugar 6gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Paula
Tuesday 31st of May 2022
Followed the recipe to the letter - dough was way, way, way too sticky and that was after removing 3 tbsp of the milk/egg mixture to brush on before baking. Any ideas why?
Kim Barnett
Friday 27th of May 2022
Can you omit the coconut?
Madge
Sunday 24th of April 2022
Just made these. Very good. Didn't have apricots, used dried mangoes. Use what you got, my Granny would say. They came out great!
Bonnie
Wednesday 30th of March 2022
Would this work with gluten free flour? Would measurements be equal? Any substitution for a biscuit cutter? PS..love your web site for the amazing recipes!!!!!!!
Mary
Friday 25th of March 2022
Do you use cold or room temperature butter in these? Thanks