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
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. My mother, makes Coconut Tea Buns as well and knowing how well coconut and apricot compliment each other I used both with delicious results.
These scrumptious scones are best served while still warm with a little butter melting through them. They are a perfect little indulgence for a Mother’s Day or other weekend brunch or just as an afternoon teat with a cup of tea.
Apricot Coconut Scones
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Apricot Coconut Scones
- 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
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Preheat oven to 400 degrees F.
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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)
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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.
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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)
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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.
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Turn the dough out onto a well floured board or counter top.
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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.
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Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
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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.
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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.
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Delicious scones and I love apricot.
Coconut, sweetened or unsweetened? The recipe does not indicate, so I am assuming unsweetened?
I rarely bake with sweetened coconut.
I use the same basic recipe with 2 cups of flour and no coconut. Delicious. Must try the coconut next time.
I made those today and they are absolutely delicious. I used 1 and 1/2 cups flour and 1/2 cup unsweetened coconut just because I love anything coconut. They are perfect…and so quick and easy to make. Thanks for sharing 🙂