Apricot Tarragon Scones
Recipe type: Breakfast, Brunch, Baked Goods, Scones, Spring, Summer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
These scones would be just as good made with peaches or nectarines if fresh apricots are unavailable.
  • 2 c. Tbsp. All-Purpose Flour
  • 3 Tbsp. Sugar, divided
  • 1 Tbsp. Baking Powder
  • ½ tsp. Salt
  • 5 Tbsp. Unsalted Butter, cut into ¼ in. cubes and very cold
  • ¾ c. (about 4) Fresh Apricots, peeled and diced
  • 1 Tbsp. Fresh Tarragon Leaves, chopped
  • 1 c. + 1 Tbsp. Heavy Cream
  1. Preheat oven to 450°. Line a baking sheet with parchment paper.
  2. Whisk together flour, 2 Tbsp. sugar, baking powder, and salt in a medium bowl. Scatter the cold butter over the dry ingredients and cut in, using a pastry cutter or 2 knives. If you prefer, you can use a food processor. Cut or pulse until the mixture resembles coarse meal (it's okay if there are some larger pieces). Stir the diced apricots and tarragon into the dry ingredients. Add 1 c. cream and stir until the dough just comes together.
  3. Turn the dough out onto a floured counter or board and knead once or twice to help all the floury bits stick together. Press the dough into an 8-9 in. disk and cut into 8 wedges. Transfer the scones to the prepared baking sheet, brush with the remaining 1 Tbsp. cream and sprinkle with the remaining 1 Tbsp. sugar.
  4. Bake until tops are lightly golden and the center is no longer doughy, 14-15 minutes. Allow to cool for 5-10 minutes before serving.
Recipe by strawberryplum at http://www.strawberryplum.com/fresh-apricot-tarragon-scones/