These Vegan Apricot Scones are EVERYTHING! Crusty outsides and soft, delicate insides, with pops of sweet apricot & fragrant caraway seeds!
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Vegan Apricot Scones! So perfect with vegan butter, or apricot jam and vegan whipped cream!
And let me tell you, dried apricot and caraway seeds are the combination you didn't know you needed. Aromatic and fragrant with a distinctive, earthy, anise-type flavour that complements the chewy, sweet apricot perfectly. The seed-flecked crumb looks really pretty, too!
Mel x
Recipe
Vegan Apricot Scones
Author:SERVINGS 8 scones
These Vegan Apricot Scones are EVERYTHING! Crusty outsides and soft, delicate insides, with pops of sweet apricot & fragrant caraway seeds!
Ingredients
- ½ cup (112 grams) vegan butter , cold & hard
- 3 cups (375 grams) all purpose flour
- ¼ cup (50 grams) granulated white or cane sugar . plus a little more for sprinkling
- 4¼ teaspoons baking powder
- 1 teaspoon caraway seeds (plus a few extra for sprinkling)
- ¾ teaspoon fine sea salt
- 1 cup (200 grams) diced dried apricots
- about 180mls (¾ cup) cold non-dairy milk (you may need a couple tablespoons more or less) + a little extra for brushing
For the "egg' wash
- 3 tablespoons dairy-free milk
- 2 teaspoons maple syrup , optional (makes them a little more golden)
INSTRUCTIONS
- Cut the vegan butter into small cubes and put it back into the fridge so it stays nice and cold until you need it.
- Prepare the "egg wash" by mixing the dairy-free milk and maple syrup together in a small bowl. Set aside. If you don't have maple syrup, just use milk.
- Line a large baking tray with parchment paper. Set aside.
- To a large bowl add the flour, sugar, baking powder, caraway seeds, and salt. Whisk to combine.
- Remove the butter from the fridge, add to the flour mixture, and cut it into the flour with a pastry cutter, or rub it in with your fingertips until all of the big lumps are rubbed in and the flour looks like very coarse crumbs. Be as quick as you can. The trick to great scones is to keep everything cold.
- Add the chopped apricots, then pour in about ¾ of the milk and stir with a dinner knife to bring it together. Add the rest of the milk gradually (you might not need it all, or you might need a tiny bit more), and keep stirring to form a very rough dough.
- Pour out and onto a lightly floured counter and with floured hands, work the dough into a ball as best you can. It will be a bit sticky. If it's too sticky, add a little more flour (not too much). If it seems too dry, you can add a tiny drop more milk.
- Press into a disc that's 1 inch high and with a sharp knife or bench scraper cut it into 8 wedges.
- Gently transfer the wedges to the lined baking tray and pop them in the fridge while you preheat the oven to 400°F (200°C).
- Once the oven is at temperature remove the scones from the fridge, brush the top of each scone with "egg" wash and sprinkle with a little granulated sugar.
- Place in the oven and bake for 23 to 25 minutes or until golden brown around the edges and lightly browned on top.
NOTES
Apricot Scones are best served on the day they are made but will keep for up to 3 days in an airtight container or for 3 months in the freezer. You can enjoy them at room temperature or warm them before serving to refresh them and make them extra soft and fluffy.
Reheat in a microwave. About 10 to 15 seconds for one scone or pop them on a tray in the oven and bake at 320°F (160°C) for 7 minutes.
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NUTRITION
Serving: 1scone | Calories: 356kcal | Carbohydrates: 61g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 327mg | Potassium: 604mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1536IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 3mg
Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
Mandy says
You make me laugh Mel when you give us instructions on "how to freeze and save these scones for up to 3 MONTHS!" Who could have that sort of WILLPOWER? I made these at Noon today. It is 10pm now. 2 scones remain out of the 8 I made! Only 2 of us live here. You do the math! Hahaha! A lot of secret scones sneaking has been going on all day. That's all I can say! Love the unusual ( to me) combo of apricots and caraway seeds. Right up my alley!!! I use caraway seeds a lot in potato-type soups and some European dishes I learned from my dad so I always have a good quantity of them around. Love them in scones now! Who knew?! You did. Thank you!
Melanie McDonald says
Ha ha! I have a very similar problem in my house, but try not to assume everyone is a piggy like me when writing my recipes!😆 So pleased you both enjoyed them though, Mandy. Even if a little too much!
Elsa Costa says
Hi!
Is there a substitute for caraway seeds?
Melanie McDonald says
The caraway seeds are so good in this recipe so I recommend using them if you can, but if you don't have any, and don't want to buy them just for this recipe, you can omit them.
Michele Thompson says
What a strange but amazing combination of flavours! These are so good still warm from the oven with a little butter
Melanie McDonald says
Right!? Everyone looked at me like I'd lost it when I first made these and told them the flavor. Until they tried them!
So pleased you enjoyed them too!
Debbie H says
Could I use canned apricots in this?
Melanie McDonald says
No, definitely not. They would add too much moisture. It must be dried apricots.
Lorraine Dredge says
Thank you for this wonderful recipe made them today beautiful flavours
Kind regards
Lorraine
Robbie - Caterers Yorkshire says
These flavours sound delicious together! I love the idea of using caraway seeds too, definitely one to try out
A Virtual Vegan says
Thank you. The caraway works so well with the apricot!
Vanessa says
Yum! Love them!
Uma says
Currently eating with cup of tea! So good!
Aimee says
Love, love, love this recipe. Such a great flavor combo and as usual your recipe works perfectly!