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

Author Oriana Mommy's Home Cooking

5 from 1 vote

Print Pin Rate

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Servings: 8

Calories: 444kcal

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

• Preheat oven to 400°F. Line a baking sheet with parchment paper. Reserve
• In a large bowl sift flour, sugar, baking powder, salt, baking soda and gingerbread spice.
• Add butter and use your fingertips or a pastry blender to cut in butter, until mixture resembles coarse meal.
• 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.
• Form dough into a 1-inch-thick round. Cut into 8 wedges. Transfer to prepared baking sheet, spacing 1 inches apart.
• Bake for 20 minutes or until tops of scones are golden brown. Let stand on baking sheet 10 minutes. Serve.

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

Calories: 444kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 368mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1020IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 2.8mg

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