These Vegan Apricot Scones are EVERYTHING! Crusty outsides and soft, delicate insides, with pops of sweet apricot & fragrant caraway seeds!
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. They are aromatic and fragrant with a distinctive, earthy, anise-type flavour that compliments the chewy, sweet apricot perfectly. The seed-flecked crumb also looks really pretty!
Here are the ingredients you need to make Vegan Apricot Scones:
The caraway seeds are fantastic 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.
Storing Apricot Scones
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.
Vegan Apricot SconesAuthor:
- 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 non-dairy milk
- 2 teaspoons maple syrup , optional (makes them a little more golden)
- 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 non-dairy 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.