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Apricot Easter Egg Scones
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Servings:
1 Dozen
Author:
20
12
Course:
Breakfast
Brunch
Snack
Easter Brunch
Cuisine:
British
Keywords:
scone recipe
Apricot Scones
Easter Scones
Egg-Shaped scones
đ§ Ingredients
12
apricot halves*
5 cups
all-purpose flour
4 teaspoons
baking powder
1 teaspoon
salt
1/2 cup
white granulated sugar
1/2 cup
1 stick unsalted butter
2 teaspoons
pure vanilla extract
2
eggs
1+1/2 cups
sour cream
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Instructions
1
Line a baking sheet with parchment paper
2
Preheat the oven to 400 degrees F.
3
Place the apricots on the layer of paper towels and gently pat them dry.
4
Whisk together the flour, baking powder, salt and sugar.
5
Beat the eggs slightly with a fork or small whisk. Mix in the vanilla.
6
Add the sour cream and butter and stir until completely combined.
7
Add the wet ingredients to the combined dry ingredients and use a wooden spoon
or your hands to combine until a smooth dough is formed.
8
Pat the dough out on a lightly floured workspace.
9
Use a 3-4" egg-shaped cutter to cut out egg shapes and transfer them to the
baking sheet.
10
Use a tablespoon to make a well in the wider bottom third of each scone.
11
Gently arrange an apricot half, with the cut side down in each well.
12
Place the scones in the oven on the middle rack.
13
Bake for 12-15 minutes, just until the bottoms start to turn golden.
14
Transfer the scones to a cooling rack to cool completely before serving.
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