Blackberry Apricot Scones: moist, flakey, and buttery with a burst of blackberry and apricot flavor, this easy scones recipe is a perfect treat to serve for breakfast or brunch. Made with either fresh or dried apricots, these scones are delicious!
Post updated: April, 2020
When I decided I wanted to start doing recipes on my blog, I knew I had to start with scones! I absolutely love scones and every time I serve them up at a brunch party I’m hosting, everyone always loves them.
Scones are a coffee house favorite, but have you ever thought of making them at home? Scones are actually quite simple to make. Imagine baking up a batch of scones for your next Sunday brunch, or for inviting guests over for coffee or tea? Or, even just to have a scone to take with you to work every day?
What Are Scones?
Scones are more of a quick bread. A sweet bread! Instead of yeast, they are leavened with baking powder (which helps them rise) and makes them a lot easier to make.
In England, scones are similar to American biscuits. They’re not sweet and they are served with clotted cream, jam or Devonshire cream.
The scones we see in coffee houses across the United States today are in fact, American scones.
Who doesn’t love a coffee house Classic Blueberry Scones?
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My Inspiration for This Blackberry Apricot Scones Recipe
I’m always delighted when I see all the beautiful fruit at the grocery stores! It inspires my baking and cooking in so many ways.
I made this scones recipe last summer when apricots were in season and at their best. I wanted to try a completely unique scone, and this beautiful blackberry apricot scone is what I came up with.
The most common types of scones include berries, chocolate chips, raisins, spices, and even herbs and cheeses. But, I have yet to come across a scone with apricots inside. Apricots are so delicious and they’re not something you would expect to find inside a typical scone. I also made a delicious Blackberry Orange Honey butter to top these scones with and the combination is absolutely divine!
Tip for the Best Fruit Flavor
The best way to make sure that the apricots have the best flavor is to leave them out on the kitchen countertop to ripen for a few days before eating or using in baking. The aroma that develops is absolutely incredible!
The apricots I used for this recipe were semi-ripe (but still aromatic) because I wanted the apricots to hold their shape without getting too mushy. This made them the perfect texture inside the scone. But, you can always try using very ripe apricots if that’s what you prefer.
Berries, on the other hand, should be placed in the fridge unless you’re going to be using or eating them the same day as they will spoil very quickly.
Can I Use Dried Apricots Instead of Fresh Apricots for This Scones Recipe?
Yes, you can! Just in case you can’t get your hands on fresh apricots, or if you want to bake these up all year round at times when apricots are not in season, you can always use dried apricots!
Tips for using dried apricots in this recipe:
- Place about 10 dried apricots in a small heat-proof bowl.
- Add boiling water over dried apricots. Enough to cover them by about two inches.
- Let the dried apricots steep for about 10-15 minutes or until they have become nice and plump.
- Strain the apricots to get out all of the water and pat them dry with a paper towel.
- Chop apricots into desired sized chunks and place to the side until ready to use in this recipe.
Ingredients to Make Blackberry Apricot Scones
I always like to prep my ingredients to ensure that I don’t forget to add something in. This recipe is made up of mostly kitchen staples.
- Flour: just your basic all-purpose-flour is needed.
- Sugar: we’re using granulated sugar, for sweetness.
- Baking Powder: for lift!
- Butter: for flavor and flakiness.
- Heavy Cream: adds moisture and flavor.
- Buttermilk: adds moisture and tanginess (you can use either all heavy cream or all buttermilk if you don’t have both).
- Salt: Kosher salt or sea salt to enhance the other flavors.
- Eggs: creates structure and lift.
- Vanilla Extract: for flavor.
- Orange Zest: for citrusy flavor.
- Blackberries: for berry flavor and adds texture.
- Apricots: adds a fruity flavor and color. Use fresh or dried apricots. (See the below section about how to use dried apricots in this recipe).
What’s the Key to a Flakey and Delicate Scone?
COLD, COLD BUTTER!!!
Having cold butter is one of the most important steps to remember any time you want to bake scones. Without cold butter, your scones will not be flakey.
Quick Tips for the Best Scones
- When you’re dicing up the butter, the warmth from your hands might
makethe butter start melting very quickly. I recommend putting the butter into the freezer or the refrigerator for about 10 minutes before you add it to the flour mixture to ensure that the butter is extra cold.
- Don’t over-mix the dough
- If the dough gets warm, put it into the fridge or freezer for about 10-15 minutes so that it gets cold again.
- Don’t knead the dough. This will make the dough and scones tough.
- Avoid over-working the dough as much as possible.
- After you cut the scones, put them in the fridge or freezer for about 10 minutes before baking. This will ensure an extra flakey scone.
How to Make Blackberry Apricot Scones
Step 1: Mix dry ingredients first. Add all of your dry ingredients into the bowl and blend until the dry ingredients are evenly combined. If you don’t have a stand mixer, you can use either a pastry cutter, two forks or your hands. However, it’s going to take longer to incorporate all of the ingredients and you risk over-mixing the dough which will make the dough dense and not flakey.
Step 2: Add the Cold Butter. Take the butter out of the freezer or refrigerator and add the very cold butter to the flour mixture. Blend until the mixture looks very crumbly and resembles the size of small peas.
Step 3: Mix the wet ingredients. Rather than adding the wet ingredients in one at a time, it’s easier to combine all of the wet ingredients (including orange zest) into a liquid measuring cup and beat lightly to combine.
Step 4: Pour wet ingredients Into the dry flour and butter mixture.
Note: Be sure not to over mix the dough. Over-mixing the dough will activate the gluten in the flour and give you a dense dough. You also want to make sure the butter doesn’t get over mixed. There should still be small chunks of butter. Butter has fat and water in it.
When you pop the scone dough into the oven, the water turns into steam which makes the butter melt. This is what makes the scones extra flakey.
If you look closely, you can see the small chunks of butter.
Step 5: Add apricots and blackberries. Mix just until the apricots and blackberries are evenly combined. You can do this part by hand or in the mixer.
Don’t worry if the berries break and leak their juice all over the dough. This is normal. I prefer to have big chunks of berries, so I barely mixed in the fruit.
Step 6: Turn the dough mixture out onto a generously floured surface and press the dough together with your hands.
Using a floured rolling pin, roll the dough out just until it has reached a thickness of about 1/2 inch. You can make them thicker or thinner depending on your preference and how much you want to make.
Step 7: Cut the dough Into desired shape. You can use a circle cookie cutter or the rim of a glass cup. Be sure to dip the cookie cutter or glass rim in a bit of flour so that the dough doesn’t stick.
For this scone, I wanted a very rustic, homemade look so I cut them using a knife instead of a cookie-cutter. I rolled out the dough into more of an oval shape, then I cut the dough in half from top to bottom, then into thirds to make rough-looking rectangles. Then I cut each rectangle in half on a diagonal to make triangular wedges.
As you can see, I didn’t put any effort into trimming the edges and making it look neat. I love the rustic edges! You can also just shape it into a circle and cut into wedges like you would slice a pizza. There are no rules!
Optional: Place the shaped scone dough in the fridge or freezer
To ensure that the dough is extra cold, once you’ve cut out the scones and put them on the baking sheet, put them in the fridge for about 15 minutes so that all of the ingredients in the dough can be cold. You don’t have to do this step, but it’s just something I like to do.
Step 8: Brush the top of each uncooked scone with heavy cream. Then sprinkle with some coarse sugar before placing them into the oven.
If you don’t have any heavy cream left, you can make a quick egg-wash using one egg yolk mixed with a Tablespoon of water.
Step 9: Bake for about 15 minutes or just until golden brown on the bottom. The top part of the scone doesn’t have to be golden brown, but this is a personal preference. I slightly over-baked these scones, but they still came out perfect.
Optional: Dust the top with confectioner’s sugar
Click here for the Blackberry Orange Honey Butter recipe topped onto this scone
More Easy & Delicious Recipes!
- 4 Cups Flour
- 4 Eggs (lightly beaten)
- 1 cup (2 Sticks) Very Cold Unsalted Butter diced into small cubes
- 1/4 Cup Heavy Cream plus a 1/4 cup set aside for brushing on top of scones
- 1/4 Cup Buttermilk
- 1/2 Cup Sugar
- 2 Tablespoons Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Apricot cut into small pieces
- 1 Cup Blackberries
- Zest of 1 orange (optional)
- 1/4 Cup Coarse Sugar (optional)
- 1/2 Cup Powdered Sugar (optional)
- Pre-heat oven to 400F (190C). Line two baking sheets with parchment paper and set aside.
- Add flour, sugar, kosher salt and baking powder into the bowl of an electric mixer fitted with a paddle attachment and blend on low speed until just combined.
- Add the very cold butter to the dry mixture and blend on low speed just until the butter is mixed in. The mixture will be lumpy and will resemble small pea-sized chunks.
- Combine cream, buttermilk, eggs, vanilla and orange zest together in a small bowl, lightly mix and then slowy add them to the flour and butter mixture. Blend on low speed until the ingredients are combined. Be sure not to over mix the dough. The mixture will be sticky.
- Add Blackberries and Apricots to the rest of the ingredients and mix until just combined and evenly distributed.
- Turn dough out onto a heavily floured surface. Flour a rolling pin and both of your hands so that the dough doesn't stick to your hands and the rolling pin and gently begin rolling out the dough until it's about 1 inch thick or slightly less.
- Using either a cookie-cutter or a knife, cut into any shape you like.
- Place each scone on the prepared sheet with parchment paper.
- Brush each scone with heavy cream and top with clear sugar sprinkles or course sugar and pop them into the oven for about 15 minutes or until they start to get a little golden.
- Once scones have slightly cooled on the baking sheet, transfer to a wire rack so that they can cool completely.
- Dust with powdered sugar (optional)
- If you don't have an electric mixer, you can use a large bowl and pastry cutter to cut the butter into the flour mixture. If you don't have a pastry cutter, you can just use your hands, but be sure not to over mix the dough.
- If you don't want to add the Buttermilk, you can just add 1/2 cup of heavy cream instead.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 552mgCarbohydrates: 63gFiber: 2gSugar: 20gProtein: 8g
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Love & Hugs,