Sour Cream & Apricot Scones

Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream.

Makes 8 scones


  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into 1/2-inch chunks
  • 2/3 cup sour cream
  • 1 teaspoon vanilla
  • 3/4 cup chopped dried apricots
  • 1 large egg, beaten (for glaze)
  • coarse sugar, for sprinkling


Preheat the oven to 400 degrees. Mix the first five ingredients in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the sour cream and vanilla and pulse until a soft dough forms. Turn out onto a lightly floured surface. Sprinkle the apricots over the dough and knead until they are incorporated, about 10 turns. Flatten the dough into an 8-inch round baking disk. Cut into 8 wedges.

Transfer the wedges to a parchment-lined baking sheet. Brush with beaten egg and sprinkle with coarse sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

Photo by Beth Segal