Apricot Buttermilk Scones

Breakfast, Scones & Muffins

Do you ever feel guilty about complaining about your bad day? I always kind of do. I always feel guilty because I’m pretty sure there’s someone out there in the world that’s having an even worse day than me. I’m sure of it. Bad days happen. Just like bad hair days. Mine are usually exclusively related. If I wake up and my hair has a nice swing to it, I’m generally pumped and my positive vibing just roles right on through everything.

So, instead of telling you why yesterday was super lame (because that’d be lame), I’m going to show you my current late-night exercise, as of late, that I’ve started to take very seriously due to its therapeutic results. Enter: my “Cute Animals” board on Pinterest.

Lately, I’ll sit in bed with my laptop and search for cute animals photos. Because is there anything better than staring at a pic of two kangaroos slow-dancing? No. Is there anything more hilarious than seeing pigs fly? No. Is there anything more adorable than two French bulldogs cuddling? I mean…I challenge you to find it.

I urge you to start your own cute animals board. Seriously.

Are you jealous of my life yet? Well you should be because I have awesome scones in my kitchen that can soon be baked up in yours too, if you like.

After two recipe failures, I wanted something tried and true and good. I made a version of these scones. But then, I was kind of like, Meh, not bad but not great. So I made them again, tweaked a few ingredientses until I got them to point where they were like, Whoa, YES!

These are the scones I want to make in PJs on a Saturday morning.

I’ll admit that summer is tough for me cooking-wise. Everything I enjoy cooking/baking are things that are more fall and winter appropriate; hence the name of this blog, but these scones feel fresh and summer-like.

Fresh apricots are everywhere right now. Grab some, mix them in with flour and butter bits. It’s a good move.

These scones aren’t terribly sweet, as I think most scones shouldn’t be. The little apricot bites give them the perfect amount of sweetness. They’re tender with a slight tang. I like them.

And since they aren’t very sweet, I like to pair them with a little bit of softened salted butter and a drizzle of honey. So good!

Apricot Buttermilk Scones

Print this recipe!

2 apricots
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons white granulated sugar
1/2 tsp fine sea salt
5 tablespoons (or 2.5 ounces) unsalted butter, cold
1/2 cup buttermilk, shaken and cold
1 large egg

Egg wash:
1 large egg
Splash of whole milk or water

1. Bring a small pot of water to a boil. Gently place apricots in water and allow to simmer for 1 minute. While water is going, prepare an ice bath. Transfer the apricots from the boiling water to the cold water. When cool enough to handle, using a pairing knife, peel the skin off of the apricots. Cut them into a dice and set aside.

2. Adjust oven rack to middle position and preheat oven to 425 degrees F.

3. Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.

4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in apricots, being sure to coat them in the flour mixture. Measure out the buttermilk in a measuring cup and add the egg; beat until combined. Pour in the buttermilk and mix until the dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of milk together and brush the tops’ of the scones with the egg wash.

6. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter and a drizzle of honey.

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Leave a Reply

  • Reply Katrina @ Warm Vanilla Sugar August 2, 2012 at 2:58 am

    Such a great scone! I love apricots, so any excuse to use them is great!

  • Reply Christin August 2, 2012 at 5:42 am

    Omg. I need one of these right this minute. Totally going to get me some apricots and do this up!

  • Reply shirley August 2, 2012 at 6:25 am

    that looks so. good.

  • Reply laurie August 2, 2012 at 6:25 am

    If I tried this with mangos, would I parboil them the same way?

    • Reply Adrianna August 2, 2012 at 10:54 am

      Yes, but they may have to boil for longer. I imagine mangos with their tougher skin might need 3-4 minutes of boiling. I’d check the skin at the 2 minute mark to see. Mangos in scones sound sooooo good!

  • Reply Allyn August 2, 2012 at 6:27 am

    We went to Scotland on our honeymoon (http://lollingabout.wordpress.com/2011/10/19/wasted-wednesday-whiskey/) and I ate as many scones as possible. Seriously. One of our hosts in particular woke up every morning to make a batch. Bring on the clotted cream. Oh clotted cream on fresh scones…
    Dang, now I’m going to have to make these.

    • Reply Adrianna August 2, 2012 at 10:53 am

      Your trip look so lovely!

  • Reply Margarita August 2, 2012 at 8:18 am

    Yes, I hate complaining about my bad days too like it’s the end of the world when some people have it worse, way worse. But man, it’s so good to whine though.

    Apricots in scones is a lovely idea. I have not mastered adding fresh fruit in scones, somehow it always ends up a little too wet even after baking for a long time.

    Did you shave your cold butter? Is that what is in the picture? That is awesome!

    • Reply Adrianna August 2, 2012 at 10:53 am

      Whining is awesome. You just have to find one person to do it to–not the whole world. I think that’s the trick.

      And yes! I shave the butter. It makes it easier to mix in with the flour.

  • Reply laura @ glutton for nourishment August 2, 2012 at 8:33 am

    yum, these look amazing! and i love your cute animals board, i often repin from it πŸ™‚

    • Reply Adrianna August 2, 2012 at 10:52 am


  • Reply Stefanie @ Sarcastic Cooking August 2, 2012 at 9:26 am

    I have a board dedicated to cute Pugs. You are so right about it’s therapeutic qualities. I still feel kind of crazy pinning stuff to it though. I totally want to make these over the weekend! Heading out to buy some apricots now!

    • Reply Adrianna August 2, 2012 at 10:52 am

      I never feel crazy about pinning cute animals. Is that weird?

  • Reply [email protected] August 2, 2012 at 9:34 am

    Oh yum. I’m thinking these need to be made this Saturday morning!

  • Reply Eileen August 2, 2012 at 10:33 am

    Yay scones! And I see they are indeed triangular. πŸ™‚ Love the apricots–I might add some slivered almonds too!

    • Reply Adrianna August 2, 2012 at 10:51 am

      Hahaha! Yes, I still think triangular scones are a little 80s but I like ’em. πŸ™‚

  • Reply Margherita August 2, 2012 at 11:36 am

    One of the things I love most about your recipes is that you try to make them easy and understandable, even for cooking rookies like myself. Thanks to you I’m homing my skills in baking and cooking. Thanks for that!

  • Reply Megan August 2, 2012 at 11:45 am

    The picture with the butter and honey has me crazy in love Beyonce-style with these scones.

  • Reply Patsy August 2, 2012 at 11:57 am

    I ,ove scones…lI love peaches! Thanks for sharing these! Patsy

  • Reply Channing August 2, 2012 at 12:42 pm

    Yum! Any chance bing cherries would work here? I have a huge bag of cherries in the fridge and cherry + chocolate chunk scones sound yummers. I have all ingredients to make these, but no apricots at the moment.

    • Reply Adrianna August 2, 2012 at 3:58 pm

      WHOA! Yes, they should work with cherries. I’d cut the cherries in half since they might be a little too big for these scones. But you’ve inspired me to make something with cherries and chocolate. That needs to happen!

  • Reply Kathy Steger August 2, 2012 at 1:38 pm

    I always fail when I attempt to make scones. Your recipe looks simple. I am going to give it a shot. πŸ™‚ wish me luck

  • Reply Jen @ Savory Simple August 2, 2012 at 2:59 pm

    Cute animals on Pinterest??? Sign me up! These scones look SO good.

  • Reply Kara August 2, 2012 at 3:57 pm

    wow these look so yummy!

  • Reply Leah August 2, 2012 at 5:55 pm

    I freaking love scones! It’s winter in Australia, so I’m game for some serious baking these days. Might have to sub in some dried apricots instead though…
    Umm also, you cute animals board is AHmazing. I didn’t even need a pick-me-up and now I’m just giddy.

  • Reply Suzanne Perazzini August 2, 2012 at 6:57 pm

    I don’t make scones for some reason but yours look very interesting with the apricots and cheese. Great photos.

    • Reply Adrianna August 2, 2012 at 7:32 pm

      Oh that’s not cheese–it’s grated cold butter. But I bet cheese would be awesome in these!

  • Reply Sophie @ happyspinach August 2, 2012 at 7:20 pm

    Oh, my! These remind me of the scones I used to make. I would take my standby biscuit recipe, add a tablespoon or two of sugar, a splash of vanilla extract, fold in some dried chopped apricots, then top with a generous sprinkling of vanilla sugar. They were so good, but I honestly never thought about using fresh apricots (how silly of me)! I really need to give this recipe a go!

  • Reply Kristina August 2, 2012 at 8:19 pm

    awww, I love the cute animals search – a nice ritual to end the day happy.

    and these scones! yes please! in all my years of baking, I have never made a scone. perhaps I need to start with these…

  • Reply Christina @ The Beautiful Balance August 2, 2012 at 10:05 pm

    These sound delicious! I will have to try them, but make adjustments so that they are vegan πŸ™‚

    Thanks for sharing!

  • Reply val August 3, 2012 at 3:36 am

    A perfect morning scone.

  • Reply Hannah @ Hannahsctkitchen August 3, 2012 at 1:37 pm

    I love apricot scones but usually use dried ones. Definitely giving these a try! Have you tried clotted cream on scones? It’s very British and oh-so-yummy.

    • Reply Adrianna August 3, 2012 at 2:48 pm

      Oh yes I have. I love it!

  • Reply Kim Bee August 3, 2012 at 2:01 pm

    These look so good. I don’t make scones too often. Think I need to change that and try these beauties out.

  • Reply Suzanne perazzini August 4, 2012 at 3:46 am

    Adrianna, I have just nominated you for the Very Inspiring Blogger Award on my blog because A Cozy Kitchen is one of my favourites. If you wish to pick up the award, please come visit my blog.

  • Reply lynn @ the actor's diet August 4, 2012 at 6:11 am

    i think complaining about your life is wonderful. sometimes. it’s true there’s always people who have it worse (example – i’m currently in the hospital and my dad’s in the ICU) but i am still real about being annoyed with the little things – temperature, weird food, annoying people, etc. it’s reality, right?

  • Reply shelly (cookies and cups) August 6, 2012 at 5:12 am

    Lovin that you tweaked the ingredientses and came out with something Saturday morning worthy πŸ™‚

  • Reply Ana Cooks August 6, 2012 at 8:43 am

    Oh yes!i’m in love with your blog, recipes, photography and instagram.
    Thanks for all this inspiration!

    • Reply Adrianna August 6, 2012 at 11:19 am

      YAY! Thank you!

  • Reply Laura (Blogging Over Thyme) August 6, 2012 at 9:39 am

    Awesome idea to shave/grate the cold butter–I think I’d heard this tip before, but always forget it. That might work great getting butter to soften more quickly or with pie crusts too??

    These look delicious!

    • Reply Adrianna August 6, 2012 at 11:19 am

      Not soften, but breaks down faster. I do this with pie crusts too! It’s my go-to. Makes everything really easy. πŸ™‚

  • Reply Kristen August 7, 2012 at 1:53 pm

    I made these and they were really great! Thanks for the recipe!

    • Reply Adrianna August 7, 2012 at 4:11 pm

      YAY! So awesome to hear.

  • Reply suburbangrandma August 23, 2012 at 3:37 pm

    I love apricots. I make an apricot cake that my family really enjoys,
    This sounds like a recipe I HAVE to try. Already printed out, and ready to roll.
    Thank you for sharing.

  • Reply Gluten Free Buttermilk Apricot Scones August 29, 2012 at 5:27 am

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  • Reply Monique @ Ambitious Kitchen October 11, 2012 at 2:22 pm

    These look and sound amazing. I could just imagine them warm drizzled with honey. Yum!

  • Reply sadie December 4, 2012 at 4:52 pm

    So i have been trying various apricot scones recipes to share a family tradition of fresh apricot scones on Christmas morning with family and friends…and just came acrosse yours! Could I & what would your instructions be to make the dough, then freeze, so I can package and give as gifts?


    • Reply Adrianna December 4, 2012 at 6:39 pm

      Hi Sadie! That’s sweet! So you’ll need to flash freeze the scones. To flash freeze:

      1. Make the dough, cut out the scones and place them on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 30-45 minutes, and until hard. Place the scones to a freezer-safe plastic bag, placing a piece of parchment between each one, and freeze until you’re ready to bake them. Before baking, brush the tops with egg wash and add a few more minutes on to the baking time, about 5 additional minutes.

      • Reply sadie December 4, 2012 at 7:10 pm

        Amazing – THANK YOU!

        Merriest of Christmas blessings.

  • Reply Gaby Eirew December 13, 2014 at 11:00 am

    Love this recipe – I add a but of fresh tiny cut rosemary and some pepper for savoury angle.

  • Reply maryanne October 24, 2017 at 5:47 am

    Like many of your readers, I have used the dried apricots, but fresh sounds better! Living in a very rural area, so can’t always find them. Sounds awesome….