Fruited Cream Scones
Fruited Cream Scones Image

Fruited Cream Scones

A tender scone flavored with dried apricots; serve warm with apricot butter for breakfast or brunch.

15 min
35 min


Apricot Butter

1/3 cup Land O Lakes® Butter, softened

2 tablespoons apricot preserves


1 3/4 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons freshly grated orange zest

1/4 teaspoon salt

1/4 cup cold Land O Lakes® Butter, cut into chunks

1/2 cup finely chopped dried apricots  

1/4 cup sour cream

1 large Land O Lakes® Egg

3 tablespoons milk


2 teaspoons orange juice

1 tablespoon large grain sugar


 *Substitute 1/2 cup your favorite dried fruit.

How to make

  1. STEP 1

    Combine 1/3 cup softened butter and apricot preserves in bowl. Cover; refrigerate until serving time.

  2. STEP 2

    Heat oven to 375°F. Grease baking sheet; set aside.

  3. STEP 3

    Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange zest and salt in bowl; cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.

  4. STEP 4

    Toss apricots with remaining flour in bowl; stir into flour mixture.

  5. STEP 5

    Combine sour cream, egg and milk in bowl. Stir into flour mixture just until moistened.

  6. STEP 6

    Turn dough onto lightly floured surface; knead 5 to 8 times until smooth. Pat dough to 7-inch circle on prepared baking sheet. Score into 6 wedges; do not separate. Brush dough with orange juice; sprinkle with 1 tablespoon sugar.

  7. STEP 7

    Bake 18-23 minutes or until lightly browned. Serve with Apricot Butter.


21Fat (mg)
90Cholesterol (mg)
520Sodium (mg)
43Carbohydrates (g)
2Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  June 15, 2011

Very good, I use what i have in hand, raisins, cranberries, dried pineapple. They please the whole family .

— says Rosina Talamas de Trevino
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