Description
These Apricot Coconut Scones are a delightful treat for breakfast or brunch. Filled with the sweet flavors of apricot and coconut, these tender scones are best enjoyed warm with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup chopped dried apricots
- 1/2 cup sweetened shredded coconut
- 2/3 cup full-fat canned coconut milk (plus more for brushing)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Combine Ingredients: Stir in the chopped apricots and shredded coconut.
- Mix Wet Ingredients: In a small bowl, mix the coconut milk and vanilla extract, then add to the dry ingredients and stir just until combined.
- Shape and Bake: Turn the dough out onto a lightly floured surface, pat into a circle, cut into wedges, place on baking sheet, brush with coconut milk, and bake for 16–18 minutes until golden brown.
- Cool and Serve: Let the scones cool slightly before serving.
Notes
- You can substitute dried apricots with other dried fruits like cranberries or mango.
- For extra flavor, sprinkle turbinado sugar on top before baking.
- These scones freeze well for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
