Apricot Scones
Mar 19, 2025
These rich, buttery scones are infused with the warmth of turmeric and anise seed, balanced with plump, spiced soaked apricots and a sweet glaze made from the reserved soaking liquid. A touch of cream adds richness, while the subtle spice blend gives these scones a unique depth of flavor.
*note: this recipe is formatted for baking at high altitude. If you are baking this at sea level or a normal altitude (below 5000 ft), make sure you double the quantity of baking soda and baking powder or they will not rise correctly.
Ingredients
4 cups (500 grams) all-purpose flour
¼ cup (50 grams) sugar
1 teaspoon (4.5 grams) baking powder
¾ teaspoon (3 grams) baking soda
¾ teaspoon (2 grams) ground turmeric
½ teaspoon (1 gram) ground star anise
¾ teaspoon (3 grams) salt
1 cup (225 grams) cold butter, cubed
1 cup (240.5 grams) heavy cream
1¾ cups (219 grams) soaked dried apricots (recipe below)
Soaked Dried Apricots
1 cup (145.5 grams) dried apricots, chopped
2 whole star anise
½ teaspoon (2.5 grams) vanilla bean paste or vanilla extract
Hot water, enough to cover the fruit
Glaze
½ cup (60 grams) powdered sugar
2–3 tablespoons reserved soaking liquid
Instructions
Prepare the Soaked Apricots
Place the dried apricots, turmeric, anise seed, and other spices in a bowl. Pour enough hot water over the fruit to cover by 1 inch and stir in the vanilla extract. Let soak overnight. Drain before using, reserving the liquid for glazing.
Make the Scone Dough
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, turmeric, and anise seed.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the cream and mix on low speed (or gently by hand) until the dough is almost combined.
Add the soaked apricots and mix just until everything comes together. Do not overwork the dough.
Portion & Freeze
Scoop the dough using a large scoop (or shape into a disc and cut into wedges). Place on a baking sheet and freeze until firm.
Bake the Scones
When ready to bake, preheat the oven to 350°F.
Brush the frozen scones with heavy cream and bake for 25 minutes, or until golden brown.
Make the Glaze
While the scones bake, whisk together the powdered sugar and 2–3 tablespoons of the reserved apricot soaking liquid. Adjust the consistency by adding more liquid if needed. The glaze should be smooth and pourable.
Glaze & Serve
Once the scones come out of the oven, immediately brush or drizzle them with the glaze while warm for a glossy finish.
Serving Suggestions
Serve warm with butter, clotted cream, or honey.
For a crunchier top, sprinkle with coarse sugar before baking.
Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Enjoy these fragrant, golden-hued scones, where the warmth of turmeric and anise perfectly complements the sweetness of the apricots!
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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