Apricot and caraway seeds might seem like a strange combination but I promise you they work beautifully together. With their crunchy exterior & dense, slightly crumbly but soft & tender interior, these Apricot Caraway Scones are utterly delicious!
I have been wanting to share this Apricot Caraway Scones recipe with you for so long. I actually created and perfected the recipe before my Double Chocolate Scones which were published way back in February. If you follow me on Instagram you will have seen my teaser post and that is as far as I got. Even though the recipe was perfect, for some reason the photos have just never gone to plan and I haven't been happy enough with them to publish the recipe. I think I have had five different attempts now. I don't know what it is. Their beauty has just eluded my camera, until this weekend when I decided to have one final shot. Now I am finally happy enough to share the recipe and the photos with you.
These Apricot Caraway Scones are really easy to make and with their crunchy exterior & dense, slightly crumbly but soft & tender interior, they are utterly delicious!
Apricot and caraway might at first seem like an odd combination, but trust me, they work so well together. Caraway seeds are really aromatic and have a distinctive earthy anise type flavour which compliments the chewy, sweet apricot perfectly. The seed flecked crumb also looks so pretty!
I love eating these scones while still very fresh from the oven, slathered in my Easy Vegan Butter. They are also absolutely delicious with apricot jam. If you really want to treat yourself you could top the apricot jam with some whipped coconut cream.
If you do decide to serve them with jam and cream, have you considered in which order these should be placed on the scone? Back in the UK, there is a famous disagreement between my hometown Devon, and Cornwall. The Cornish believe that you should serve scones with jam first, then cream and the Devonians believe it should be cream first, then jam. Add butter to the mix and the controversy deepens! Who knew that eating a scone could be so complicated?
Personally I am a butter, then jam, then cream kind of gal!
What about you? How do you eat your scones?
If you make this recipe (or any of my others) please share your feedback with me in the comments below and rate the recipe by hitting the yellow stars. You can also share your pictures with me on Instagram, I am @avirtualvegan and you can tag them with #avirtualvegan so I don't miss them.
I really hope you enjoy this recipe :O)
Apricot Caraway Scones
- 185g / 1½ cup all purpose flour
- 172g / 1½ cup spelt flour (you can sub wholewheat or use all all purpose)
- 52g / 1/4 packed cup coconut oil cold & hard
- 52g / ¼ heaping cup sugar (white, turbinado or coconut will all be fine) (plus a little for sprinkling)
- ½ teaspoon salt
- 1 tablespoon ground flax seed
- 1 teaspoon caraway seeds (plus a few extra for sprinkling)
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 145g / 3/4 cup chopped dried apricots
- 180mls / ¾ cup non-dairy milk (you may need a couple tablespoons more or less) + a little extra for brushing
- 1 tablespoon apple cider vinegar or lemon juice
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat. If you have a non-stick tray you can leave it bare.
- Make sure your coconut oil is cold and hard. If it is warm in your house put it in the fridge for a little while.
- Add the 2 flours to a bowl with the coconut oil.
- Rub the coconut oil into the flour with the tips of your fingers or with a fork until there are no visible big lumps and the flour kind of looks like breadcrumbs,
- Add all of the other dry ingredients and stir really well.
- Pour in the chopped apricot and stir again.
- Combine the vinegar or lemon juice with the milk and pour into the flour mixture.
- Gently stir together. The trick to good scones is to not handle them too much so stir just well enough for everything to be combined.
- Check that the dough is wet enough to come together. If it isn't add one or two extra tablespoons of milk.
- Lightly sprinkle your work surface with flour.
- Gently transfer the dough to it and either press with your hands or use a rolling pin to make it into a round about 1 inch thick.
- Cut into 8 even wedges then transfer to the baking sheet.
- Brush the top of each scone with a little milk and sprinkle with a little sugar and some caraway seeds.
- Place in the oven and bake for about 25 minutes or until light golden brown around the edges.