I Could Eat Scones Every Single Day

I absolutely love scones. Whether it’s a traditional British scone with clotted cream and raspberry jam or these delicious chocolate chip and apricot scones, I could honestly eat them every single day. There’s something about a freshly baked scone, thick cream and something fruity that I find almost impossible to resist.

I still remember trying homemade scones for the first time during my bakery course at college in England. I remember thinking, why on earth haven’t I been making these before? They were delicious, ridiculously simple to prepare and made with ingredients you probably already had in your kitchen.

That experience stayed with me, and scones have been one of my favourite things to bake ever since. I still have the traditional British recipe from those college days tucked away somewhere, and I’m sure I’ll dig it out eventually. In the meantime, I’ve been enjoying this version with chocolate and dried apricots, which is far too good not to share.

Why Chocolate and Apricots Work So Well Together

Chocolate chips and dried apricots might not be the first combination that comes to mind when you think of scones, but they work beautifully together. You get little pockets of chocolate, chewy pieces of apricot and just enough fruity sharpness to balance the sweetness. They’re a little different from the traditional British scones I first learnt to make, but every bit as enjoyable.

I always buy organic dried apricots for this recipe, preferably without added sulphites or other preservatives. If you’ve noticed that some dried apricots are bright orange while others are much darker, there’s often a reason. Sulphur dioxide is commonly used to preserve their colour, while unsulphured apricots naturally darken as they dry. I prefer the latter and always check the ingredients rather than relying on the word organic alone.

Although these chocolate chip and apricot scones are delicious on their own, I still love serving them with clotted cream and something fruity. Sometimes it’s a good raspberry jam, and sometimes I make a quick raspberry and honey spread. Both work wonderfully.

The Secret to Beautifully Flaky Scones

One of the things I particularly like about this recipe is the technique. Unlike the traditional round British scones I first learnt to make, these are cut into triangles, and the dough is folded several times to create delicate layers.

The most important thing to remember is to keep the butter cold.

Rather than using softened butter, you grate it straight from the fridge and work it lightly into the flour. There’s no need to rub everything into fine breadcrumbs. Leaving small pieces of butter throughout the dough helps create that lovely flaky texture as they melt during baking.

Then comes the folding. Gently pat or roll the dough out, fold it over itself, turn it and repeat. This distributes the butter and creates layers without excessive kneading.

And that’s important because scone dough isn’t bread dough. You don’t want to develop lots of gluten or work it until it’s perfectly smooth. Too much handling can leave you with tough, heavy scones instead of tender ones.

A Little Patience Before the Oven

Once the dough has been shaped and cut, I refrigerate the scones for around 20 minutes before baking. This allows the butter to firm up again, particularly if the kitchen is warm.

Buttermilk also plays a useful role here. Its gentle acidity adds flavour and contributes to a tender crumb, while the baking powder provides the rise. There’s no yeast involved and no need to wait around for dough to prove.

I like to brush the tops lightly with milk or buttermilk and finish with a little coarse sugar for a delicate crunch. Then it’s straight into a properly preheated oven until the scones are risen and golden.

And once the smell of warm chocolate and freshly baked scones starts filling the kitchen, it’s difficult to wait for them to cool.

Simple Baking, Lovely Results

One thing I’ve learnt over the years is that a recipe doesn’t need to be complicated to be worth making. Sometimes a few good ingredients and a little care with the technique are all it takes.

These chocolate chip and apricot scones are exactly the sort of thing I love baking when I fancy something homemade without spending half the day in the kitchen.

Serve them slightly warm, add a generous spoonful of clotted cream and raspberry spread, and put the kettle on. That’s my idea of a lovely afternoon.