Mom’s Cranberry Apricot Scones

I’ve been feeling a little under the weather lately, and when I get this way I find that I always crave the foods that remind me of home. This morning I woke up thinking about the delicious Cranberry Apricot Scones my mom makes. Eaten hot, straight from the oven, these scones are light and chewy inside, crunchy golden on the outside, and pure comfort all over.


Recipe: Mom’s Cranberry Apricot Scones
These scones make a lovely breakfast and are surprisingly easy to make.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Yield: 8 large scones


  • 2 c. all purpose flour
  • 1/2 c. rolled oats
  • 1/2 c. sugar
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 stick cold unsalted butter
  • 1/2 c. dried cranberries
  • 1/2 c. dried apricots, chopped
  • 1/2 c. pecans, chopped
  • 3/4 c. buttermilk (* a trick if you don’t have any buttermilk on hand, you can substitute with 3/4 c. milk plus 1 tbsp. white vinegar)


  1. Preheat the oven to 375 degrees F.
  2. In a bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients until dough is crumbly. If you have a food processor, you can whir this up in a flash. If you’re like me and are without one, no worries, your trusty hands (or pastry cutter) will do just fine.
  4. Fold in the cranberries, chopped apricots and chopped nuts.
  5. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be sticky, but resist the temptation to overwork it, or else your airy scones will come out more like hockey pucks.
  6. On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges.
  7. Transfer to a baking sheet lined with parchment paper. Brush the top with egg wash (one egg beaten) or cream if you prefer. I like egg because I think it results in a better golden color.
  8. Bake for about 25 minutes, or until the edges are lightly browned. Cool on a wire rack. Eat while still warm!
Mom’s Cranberry Apricot Scones 10 December,2012Stephanie Hua


Stephanie Hua

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.

Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.

Stephanie’s writing and photography have been featured in Fodor’s Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.

Sponsored by

Become a KQED sponsor