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Orange Apricot Scones with Almond Butter



  • 1/4 cup sugar
  • 1 1/2 teaspoons freshly grated orange peel


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/ 2 teaspoon salt
  • 1/2 cup cold butter, cut into 8 pieces
  • 1/2 cup sugar
  • 3/4 cup finely chopped dried apricots
  • 3/4 cup half-and-half or milk
  • 1 egg
  • 1 tablespoon freshly grated orange peel

Almond Butter

  • 1/2 cup butter, softened
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon almond extract


  1. Heat oven to 375 degrees F.
  2. Topping: Combine all topping ingredients in small bowl; mix well. Set aside.
  3. Scones: Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  4. Stir in 1/2 cup sugar and apricots.
  5. Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth.
  6. Stir into flour mixture just until moistened.
  7. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
  8. Divide dough in half. Pat each half into 7-inch circle.
  9. Place 2 inches apart onto large ungreased baking sheet.
  10. Sprinkle topping evenly over dough.
  11. Score each half into 8 wedges; do not separate.
  12. Bake for 25 to 30 minutes or until scones are lightly browned.
  13. Cool for 15 to 20 minutes on baking sheet.
  14. Almond Butter: Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.
  15. To serve, separate scones while warm.
  16. Serve with almond butter.
  17. Store leftover scones in container with tight-fitting lid at room temperature.
  18. Store remaining almond butter covered in refrigerator.

Yield: 16 scones; 1/2 cup Almond Butter

Nutrition Facts (1 scone and 1 1/2 teaspoons almond butter): Calories: 240; Fat: 12 g; Cholesterol: 45 mg; Sodium: 190 mg; Carbohydrates: 30 g; Dietary Fiber: 1 g; Protein: 3 g

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