Apricot Lemon Scones

These Apricot Lemon Scones pair sweet bites of dried apricot with fresh lemon zest for a tender, bakery-style treat. Perfect with a cup of tea, a little butter, and a slow morning.

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Apricot Lemon Scones
Makes 8 large scones

INGREDIENTS:
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
3 tablespoons lemon zest (about 2 large lemons, or 3 small lemons)
1 cup diced dried apricots, (about (1) 6 oz. package)
1/2 cup (1 stick) butter, cold
1 egg
3/4 cup buttermilk

Egg Wash Ingredients:
1 egg
1 tablespoon milk (or cream) 

Glaze Ingredients:
1 cup powdered confectioners sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
2-3 tablespoons milk (or cream)

Directions:
1. Preheat oven to 400 F. Line a baking sheet.

2. Mix dry ingredients: In a large bowl whisk flour, baking powder, salt, and sugar. Stir in lemon zest and diced apricots.

3. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.

4. Add liquids: Whisk egg and buttermilk together; stir into flour mixture just until a dough forms.

5. Shape: Turn dough onto a lightly floured surface, form into a disk about 5/8-inch thick, and cut into 8 wedges. Place on baking sheet slightly spaced apart.

6. Egg wash: Beat egg with milk and lightly brush tops.

7. Bake 15–16 minutes until risen and golden. Cool slightly on a rack.

8. Make glaze: Whisk powdered sugar, lemon zest, vanilla, and milk until smooth and pourable.

9. Finish: Drizzle glaze over warm scones and let set about 10–15 minutes before serving.

10. Serve warm with butter, apricot jam, or clotted cream