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Fresh Summertime Apricot Lemon Scones


Who doesn’t love apricots?  We do in almost anything, anytime. Here is a recipe that is just the best on a hot summer morning with your first cup of coffee. Awesome. Here is some advice, not that you asked, but here it is anyway ….. Buy a bunch of apricots, pit and chop or slice them, put them in freezer bags and then freeze them for your year round recipes. Apricots chopped or sliced freeze really well and we’re telling you right now that come winter time you just might feel like something apricot!! At any rate, this particular recipe is light and fluffy and not too sweet and just plain lovely. So there.


Fresh Summertime Apricot Lemon Scones




First step –

2 small apricots, pitted and chopped finely – after chopped place in your freezer for about 30 minutes before beginning. This will make them firm so they don’t get all smashed while mixing in. Works like magic.

Now continuing

2 cups all-purpose flour

1 tablespoon + 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 teaspoon lemon zest (about 1 lemon)

pinch of salt

8 tablespoons cold butter (1 stick), cut into small pieces and placed into freezer to get really cold before incorporating into batter.

1 teaspoon vanilla

3/4 cup buttermilk, plus a little extra to brush on the tops




Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.

Add the flour, baking powder, baking soda, sugar, lemon zest, and salt to a large bowl, and whisk them together to combine very well; next, add in the cold butter, and using a pastry cutter, forks or what we do – your hands – work the butter into the flour as quickly as possible (to keep it cold) until it forms “pea size little lumps and resembles coarse meal.

Next, add the vanilla to the buttermilk, and make a little well in the center of the dry ingredients; add the buttermilk in, along with the diced apricots, and fold all of the ingredients together using a spatula until the dry ingredients become moist and begin to come together to form dough, not not to over work the dough, gather the dough together into a ball as best as possible, then place it onto a lightly floured work surface.

Form the dough into a disk shape that is about 1” thick, then cut the disk into 8 equal sized wedges (cut the disk in half first, then in quarters, then into the 8 pieces – place your scone wedges onto your ready and waiting baking sheet; brush the tops with a little buttermilk and sprinkle with sugar. Bake for about 24-26 minutes.

Once cooled, drizzle over tops the Buttermilk Lemon Glaze.


Buttermilk Lemon Glaze




1 cup powdered sugar

1 tablespoon buttermilk

1/4 teaspoon vanilla

Enough fresh lemon juice to meet your desired consistency.




Place powdered sugar into a small bowl, and add in the buttermilk and vanilla into a small bowl; mix and then add/whisk enough lemon juice to make a nice smooth glaze.






One Response to “Fresh Summertime Apricot Lemon Scones”

  1. JoAnn Jeffrey says:

    These look delicious!!!

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