Apricot and Blueberry Scones are a delicious treat and make the perfect beginning to any tea party! There’s a burst of fruity flavor in every bite. Hosting a tea party is one of my favorite events, and I always begin by serving some tasty scones. One of my frequent tea party guests is my six-year-old grandson, and he loves scones, as in I’m fairly sure he would enjoy eating his weight in scones! These were some of his favorites.
There are so many tasty goodies at every tea party that I will enjoy sharing the recipes with you for other tea party food in posts to come. I can’t wait!
Apricot and Blueberry Scones are light and delicious!
No tea party is complete without scones! I like to begin with scones; then we have tasty tea sandwiches and an assortment of other savories and sweets. These yummy scones aren’t just for tea parties though and would make a great addition to any breakfast. In fact, we are having breakfast for dinner tonight, and I baked a batch of scones to go with my Scrambled Egg Bake (another recipe for another time!) and bacon. Apricot and Blueberry Scones are great on their own or served with butter, an assortment of jams and jellies or honey.
Scones are a must at every tea party!
As I’ve mentioned before, I am an avid tea partier, and I recently purchased a cast iron scone pan, and even though that makes it easier, it’s not necessary to have one. A parchment lined baking sheet will also work just fine, just cut your scones and place them on the baking sheet in their disk shape and bake. You’ll still have delicious scones!
How yummy are these?
- 1 1/2 cup flour
- 1/2 cup oats
- 1/2 cup sugar
- 1/4 tsp. cinnamon
- 2 1/2 tsp. baking powder
- 2 eggs
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup diced dried apricots
- 3/4 cup fresh blueberries (if you prefer to use dried blueberries reduce to 1/4 cup)
- Preheat oven to 400 degrees.
- Combine flour, oats, sugar, baking powder and cinnamon in a large bowl.
- Add butter and gently cut into the flour mixture. You don't want to over work it too much here!)
- In a smaller bowl, beat the eggs.
- Add sour cream to eggs.
- Stir until the mixture start to cling together.
- Move the dough to a lightly floured countertop or board.
- Gently knead for about 12-15 times.
- Shape the dough into a 6-7 inch disk.
- Cut into eight equal pieces.
- Liberally spray your scone pan with cooking spray or if you don't have a scone pan a baking sheet lined with parchment paper will do just fine.
- Place each scone into a section of your pan or if using a baking sheet place the scones back into the disk shape on the parchment paper.
- Bake for 15-22 minutes or until golden brown.
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