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.
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.
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- 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
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.
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