Gingerbread Apricot Scones

These Gingerbread Apricot Scones are simply delicious!! They’re delicate, flaky, lightly sweet and full of all the cozy holiday’s flavors. Perfect with a cup of coffee or tea on a chilly winter morning.

While Christmas morning’s main focus is usually under the tree, a special breakfast in the company of family and loved ones cannot be missing. To me, there is nothing more holiday-ish than gingerbread … so these Gingerbread Apricot Scones are perfect for the occasion.

This year I’ll be hosting a breakfast/brunch for my family. My menu will be my famous egg casserole, potato quiche, biscuits, different types of cheeses { my family is a cheese lover} and cold cuts, coffee, hot chocolate, and scones.

I know it sounds like a lot of work but it’s not a big deal. And even if it were so it’s a special day so worth the effort, right? What I’ll do is try to prepare some things in advance, such as cutting, etc … so work will be minimal that morning.

One thing I love about these Gingerbread Apricot Scones is that I can make them the day before and they will be as good as fresh out of the oven.

LOOKING FOR MORE SCONE RECIPES?

• Honey Bacon Cheddar Scones
• Eggless Chocolate Chip Scones
• Eggless Gingerbread Scones

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Gingerbread Apricot Scones

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Servings: 8

Calories: 444 kcal

Author: Oriana Mommy's Home Cooking

Ingredients

• 3 cups all purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon gingerbread spice
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small cubes
• 3/4 cup dried apricots, cut into small cubes
• 1/2 cup of glazed pecans, chopped
• 1 cup chilled buttermilk

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Reserve
2. In a large bowl sift flour, sugar, baking powder, salt, baking soda and gingerbread spice.
3. Add butter and use your fingertips or a pastry blender to cut in butter, until mixture resembles coarse meal.

4. Mix in dried apricots and pecans. Gradually add buttermilk. Knead briefly to bind the dough. Do not over-knead dough or the scones will turn out too hard.

5. Form dough into a 1-inch-thick round. Cut into 8 wedges. Transfer to prepared baking sheet, spacing 1 inches apart.
6. Bake for 20 minutes or until tops of scones are golden brown. Let stand on baking sheet 10 minutes. Serve.

Recipe Notes

I drizzled them with vanilla glaze. To make the glaze just whisk together 1 cup of powdered sugar, 1 tablespoon of water and 1/8 teaspoon of vanilla extract.

 

Recipe adapted from Epicurious.

Nutrition Facts

Gingerbread Apricot Scones

Amount Per Serving

Calories 444 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 11g 55%

Cholesterol 49mg 16%

Sodium 424mg 18%

Potassium 368mg 11%

Total Carbohydrates 57g 19%

Dietary Fiber 2g 8%

Sugars 18g

Protein 6g 12%

Vitamin A 20.4%

Vitamin C 0.4%

Calcium 11.8%

Iron 15.8%

* Percent Daily Values are based on a 2000 calorie diet.