Food Recipe

Table of Contents

Farmhouse Bed and Breakfast Apricot Scones: A Taste of Sunshine

There are few things more evocative of a truly welcoming embrace than the scent of freshly baked goods wafting from a country kitchen. I recall one crisp autumn morning, as a young chef eager to make a good impression, arriving at a charming B&B nestled in the rolling hills of Vermont. The proprietress, a woman whose kindness seemed as boundless as her garden, greeted me not just with a warm smile, but with a tray laden with treasures. Among them were these Apricot Scones, their golden crust glistening, promising a burst of fruity sweetness. That first bite, warm and tender, infused with the subtle tang of apricot and the comforting chew of oats, was pure, unadulterated bliss. It was a moment that defined hospitality for me, a testament to the power of simple, honest ingredients transformed by love and a skilled hand.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 6
Yield: 6 wedges
Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Scones:

1 ½ cups all-purpose flour
½ cup quick-cooking oats
¼ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup unsalted butter, cold and cut into cubes
2 large eggs
¼ cup sour cream
1 tablespoon milk
¾ cup finely chopped dried apricots

For the Filling:

3 tablespoons packed brown sugar
1 tablespoon quick-cooking oats
1 tablespoon unsalted butter, softened

For Glazing:

1 large egg (reserved from the scone mixture)
Additional granulated sugar or brown sugar for sprinkling

Equipment Needed

Large mixing bowl
Small mixing bowl
Whisk
Pastry blender or fork (for cutting in butter)
Baking sheet or seasoned baking stone
Measuring cups and spoons
Spatula or spoon
Sharp knife

Instructions

Preheat and Prepare Your Baking Surface: Begin by preheating your oven to 400°F (200°C). If you have a seasoned baking stone, place it in the oven to heat up. Alternatively, you can lightly grease a standard baking sheet. Set your prepared surface aside.
Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, quick-cooking oats, granulated sugar, baking powder, and salt. Ensure these dry components are evenly distributed for consistent results.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating a tender scone texture.
Prepare the Wet Ingredients: In a separate small bowl, lightly beat the 2 large eggs. Crucially, reserve 1 tablespoon of this beaten egg mixture in a small dish for glazing later; set it aside.
Combine Wet and Dry: In another bowl, whisk together the sour cream, milk, and the remaining beaten eggs (from which you’ve reserved the tablespoon for glazing).
Incorporate the Apricots: Add the finely chopped dried apricots to the wet ingredients and stir to combine.
Form the Dough: Pour the wet ingredients into the bowl with the crumbly dry mixture. Stir with a spatula or spoon until the ingredients just begin to cling together, forming a shaggy dough. Be careful not to overmix.
Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough for 12 to 15 times. The dough should start to come together more cohesively.
Divide and Shape the Base: Divide the dough into two equal portions. Take one portion and pat it into a disk approximately 6 to 7 inches in diameter directly onto your prepared baking sheet or baking stone.
Prepare the Filling: In a small bowl, combine the brown sugar, quick-cooking oats, and the softened butter. Mix with a fork until it forms a crumbly paste.
Layer the Filling: Evenly sprinkle the prepared filling mixture over the first disk of dough, leaving about a ½-inch border around the edge.
Form the Top Disk and Seal: Pat the remaining portion of dough into a matching disk. Carefully place this second disk over the filling. Gently pinch the edges of the two disks together. Don’t worry if the seal isn’t perfect; a rustic look is part of the charm.
Glaze and Sugar: Brush the top of the scone with the reserved 1 tablespoon of beaten egg. Then, sprinkle generously with additional granulated sugar or brown sugar for a sweet, caramelized crust.
Score and Bake: Using a sharp knife, cut the scone into 6 wedges, but leave the wedges in place on the baking sheet. This makes it easier to separate them after baking.
Bake to Golden Perfection: Bake in the preheated oven for 15 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the scones to cool slightly on the baking sheet. Carefully break them apart along the scored lines. Serve them warm, ideally with a dollop of honey and perhaps some apricot jam.

Expert Tips & Tricks

Cold Butter is Key: For incredibly tender and flaky scones, ensure your butter is thoroughly chilled and cut into small cubes. This prevents the butter from fully incorporating into the flour during the cutting-in stage, allowing pockets of steam to form during baking, which creates flakiness.
Don’t Overwork the Dough: Over-kneading develops gluten, which can lead to tough scones. Mix and knead just until the dough comes together. A slightly shaggy appearance is perfectly acceptable.
Chopping the Apricots: For a more uniform distribution of apricot flavor and texture, chop your dried apricots finely. This ensures you get bits of apricot in every bite, rather than large, uneven chunks.
Baking Stone Advantage: If you have a baking stone, use it! It helps to create a wonderfully crisp bottom crust on your scones. If not, a good quality baking sheet will certainly do the job.
Checking for Doneness: While the visual cue of a golden brown crust is a good indicator, a toothpick inserted into the thickest part of the scone is the most reliable way to confirm it’s cooked through.

Serving & Storage Suggestions

These Farmhouse Bed and Breakfast Apricot Scones are best enjoyed fresh from the oven, still warm, allowing the flavors and textures to be at their peak. Serve them as a delightful breakfast pastry, a mid-morning treat, or even an afternoon pick-me-up with a cup of tea or coffee.

If you happen to have any leftovers (which is unlikely!), they can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap them tightly in plastic wrap and then in foil, and they will keep well in the refrigerator for up to 4 days. To reheat, gently warm them in a low oven (around 300°F or 150°C) for about 5-7 minutes, or until just heated through and their delightful aroma returns. Avoid microwaving, as this can make them rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395.2 kcal
Calories from Fat		150 g
Total Fat	16.8 g	25 %
Saturated Fat	9.7 g	48 %
Cholesterol	107.2 mg	35 %
Sodium	369.3 mg	15 %
Total Carbohydrate	55.3 g	18 %
Dietary Fiber	2.8 g	11 %
Sugars	24 g	96 %
Protein	7.6 g	15 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Dried Cranberry Zing: For a delightful tangy contrast, substitute the dried apricots with dried cranberries. The tartness of the cranberries offers a bright, eye-opening breakfast treat.
Nutty Addition: Feel free to add ¼ cup of finely chopped walnuts or pecans to the dough along with the apricots for an extra layer of texture and flavor.
Lemon Zest Brightness: A teaspoon of finely grated lemon zest added to the dry ingredients can lend a lovely citrusy brightness that complements the apricot beautifully.
Make it Dairy-Free: While it will alter the texture slightly, you can attempt a dairy-free version by using cold, cubed vegan butter and a plant-based sour cream substitute (like a thick, plain coconut yogurt). You’ll also need to use plant-based milk.

FAQs

Q: Why do the instructions say to cut in cold butter?
A: Using cold butter is essential for creating a tender and flaky scone. When the cold butter hits the hot oven, it melts, creating steam pockets that lift the dough and result in a lighter texture.

Q: My dough seems very sticky. What should I do?
A: A slightly sticky dough is normal, especially when using sour cream. Lightly flour your hands and the work surface to prevent excessive sticking. Avoid adding too much extra flour, as this can make the scones tough.

Q: Can I use fresh apricots instead of dried?
A: Fresh apricots have a higher water content and won’t provide the concentrated sweetness and chewiness of dried apricots. If you must use fresh, chop them very finely and consider a light dusting of sugar over them before adding to the dough to help absorb excess moisture. However, dried apricots are highly recommended for this recipe.

Q: How can I tell if my scones are baked all the way through?
A: The best method is to insert a toothpick into the thickest part of the scone. If it comes out clean, the scones are done. They should also have a beautiful golden-brown color on top and bottom.

Q: Can I make these scones ahead of time?
A: While they are best enjoyed fresh, you can prepare the dough and shape the scones up to a day in advance. Cover them tightly with plastic wrap and refrigerate. Bake them directly from the refrigerator, allowing a few extra minutes of baking time.

Final Thoughts

There’s a certain magic that happens when simple ingredients are transformed into something truly special, and these Farmhouse Bed and Breakfast Apricot Scones are a perfect example. They embody the spirit of generous hospitality, offering a burst of sunshine and comforting sweetness in every bite. Whether you’re looking to create a memorable breakfast for guests, or simply treat yourself to a moment of pure, unadulterated joy, I wholeheartedly encourage you to bake these scones. The aroma alone will fill your home with warmth, and the taste will undoubtedly transport you to a cozy countryside retreat. Share them with loved ones, savor them with a warm beverage, and let the simple pleasure of homemade goodness brighten your day.

Farmhouse Bed and Breakfast Apricot Scones Recipe