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Fruited Cream Scones
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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.

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