Apricot and almond scones

Bursts of sweetness from dried apricot and added crunch from slivered almond gives these scones an extra boost.

  • 15 mins cooking
  • Makes 16 Item
  • Print


Apricot and almond scones
  • 2 1/2 cup (375g) self-raising flour
  • 1 tablespoon caster sugar
  • 30 gram butter
  • 1 teaspoon mixed spice
  • 1 cup (150g) finely chopped dried apricots
  • 1/3 cup (45g) finely chopped roasted slivered almonds
  • 3/4 cup (180ml) milk
  • 1/2 cup (125ml) water, approximately


Apricot and almond scones
  • 1
    Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.
  • 2
    Sift flour and sugar into large bowl; rub in butter with fingertips. Stir in spice, apricots and nuts.
  • 3
    Make well in centre of flour mixture; add milk and almost all of the water. Using a knife, "cut" the milk and water through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
  • 4
    Press dough out to a 2cm thickness. Dip 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough. Place in same pan. Brush tops with a little extra milk.
  • 5
    Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.

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