Scrumptious and easy to prepare, these Apricot Coconut Scones are warm and fabulous for afternoon tea or your breakfast treat.
A simple scone recipe made with coconut and apricots for a different sort of filling that pairs perfectly with dollops of fresh cream and a sweet, English jam. A quick 15 minute bake creates the perfect, moist, mouthful munchie!
To make Apricot Coconut Scones, you will need the following ingredients:
Preheat the oven to 400 °F.
Place the flour, baking powder, sugar and salt in a food processor and pulse to mix until combined.
Add the butter and pulse further for a few more minutes until crumble pieces form.
In a large bowl, add the dried coconut and chopped apricots to the flour mixture and mix to combine.
In a separate bowl, whisk the milk, egg and vanilla extract together. (Keep a few teaspoons to the side for brushing over the scones).
Add the wet ingredients to dry ingredients and using a wooden spoon, mix quickly, forming a slightly sticky dough. Be sure to not overwork the mixing.
Turn the dough over onto a parchment and using your hands, form a round about ¾-inch thick. Using 1 ½-inch cookie cutter, cut the scones and place them about 2-inches apart on a lined baking sheet, ready for baking. Continue with remaining dough.
Bake the scones in the preheated oven for about 12-15 minutes until lightly browned.
Cool on a wire rack before serving.
You’ve got to try these Apricot Coconut Scones for your next birthday or tea party. Serve them warm with butter and jam or dollops of fresh cream, and a pot of English tea. Let us know how yours turn out and tag #cookmerecipes in your pictures and posts and on your social media pages!
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