Gingerbread Apricot Scones

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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, 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

Oriana Romero

4.5 from 2 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 8

Ingredients

  

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• 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 glazed pecans, chopped
• 1 cup chilled buttermilk

Instructions

 

• Preheat oven to 350° 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 the 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 the prepared baking sheet, spacing 1 inch apart. Pop your tray into your fridge for 30 minutes.
• Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.

Oriana's 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.

 

Nutrition

Calories: 444kcalCarbohydrates: 57gProtein: 6gFat: 21gSaturated Fat: 11gCholesterol: 49mgSodium: 424mgPotassium: 368mgFiber: 2gSugar: 18gVitamin A: 1020IUVitamin C: 0.3mgCalcium: 118mgIron: 2.8mg

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Course Dessert

Cuisine European

Calories 444

Keyword apricot eggfree Eggless scone

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