Holiday Apricot Cranberry Scones

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Holiday Apricot Cranberry Scones

Holiday Apricot Cranberry Scones

Prep Time: 10 minutes

Cook Time: 25 minutes

Holiday Apricot Cranberry Scones

Here's the back story: I made Apricot-Infused Bourbon for my good friend Elena, celebrating the release of her book "Imperfect Girl" and as we enjoyed a taste, we thought 'what can we do with these delicious apricots?' So we decided on a holiday spin of one of my favorite treats: dried fruit scones. I am in love with the festive fragrance of the scones as they bake. Happy holidays from my kitchen to yours!

Ingredients

  • 1 Cup White Flour
  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Brown Sugar
  • 1 Stick of Butter. I prefer unsalted grass-fed Kerrygold Butter
  • 2 Large Eggs
  • 1 Cup Bourbon Apricots plus extra for topping - Get the recipe here
  • 1/4 Cup Dried Cranberries plus extra for topping.
  • For a healthier cranberry option with no added sugar or preservatives, I bake fresh cranberries in the oven at 350 with cinnamon for about 20 minutes.
  • 1/4 Cup Plain Yogurt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Grated Lemon Peel
  • 1/2 Teaspoon Salt
  • Cinnamon and Nutmeg to taste

Instructions

  1. Combine the wet ingredients and dry ingredients separately.
  2. Combine wet and dry ingredients until crumbly. Do not overmix.
  3. Pour dough on parchment paper or floured surface and form into a circle and cut wedges or mold them into rustic triangles with your hands.
  4. Move scones onto baking sheet, 2 inches apart, with parchment paper or aluminum foil.
  5. Top scones with extra dried cranberries and chopped apricots. I also used gold sugar which makes them extra festive.
  6. Bake in oven at 375 degrees for 25 minutes.
  7. Let cool and enjoy!

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