Apricot-Brie Scones

Flavored with dried apricots and delightful Brie, these Apricot-Brie Scones are perfect for summer afternoon teas. 

Apricot-Brie Scones
Serves: 9
  • 2¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cubed
  • ½ cup chopped dried apricots
  • 4 ounces Brie cheese, cubed
  • 1 teaspoon chopped fresh thyme leaves
  • ½ cup plus 3 tablespoons cold heavy whipping cream, divided
  • 1 large egg
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add apricots, Brie, and thyme, stirring well.
  3. In a small bowl, whisk together ½ cup plus 2 tablespoons cold cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch fluted round cutter, cut 9 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Serve warm.


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