Buttery Apricot Scones Recipe

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For the scone:

1 cup cold, whole milk

¼ cup granulated sugar

1 teaspoon sea salt

3 cups unbleached all-purpose flour

2½ teaspoon baking powder

12 tablespoons cold, unsalted butter, divided

½ cup diced dried apricots (about ¼ pound)

For the glaze:

1 cup confectioners’ sugar

¼ teaspoon almond extract

1 tablespoon warm water (more or less as needed for desired consistency)

Click here for Instructions

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