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11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
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Dried-Apricot Sage Scones
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup chopped dried apricots (about 4 ounces)
2 tablespoons plus 1 teaspoon finely chopped fresh sage
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling
Cook's Notes
Scones can be stored at room temperature for up to 2 days. They can also be stored in an airtight container in the freezer for up to 1 month.
Gallery
Dried-Apricot Sage Scones
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 8
Gallery
Dried-Apricot Sage Scones
Dried-Apricot Sage Scones
Dried-Apricot Sage Scones
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 8
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 8
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 cup chopped dried apricots (about 4 ounces)
- 2 tablespoons plus 1 teaspoon finely chopped fresh sage
- 1 cup heavy cream, plus more for brushing
- Sanding sugar, for sprinkling
Directions
Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.
Cook's Notes
Scones can be stored at room temperature for up to 2 days. They can also be stored in an airtight container in the freezer for up to 1 month.
Cook’s Notes
Scones can be stored at room temperature for up to 2 days. They can also be stored in an airtight container in the freezer for up to 1 month.
Reviews
Add Rating & Review
11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
11 Ratings
5 star values:
6
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 1
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Dried-Apricot Sage Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dried-Apricot Sage Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
