Category Archives: Scones

Apricot Cream Scones and Faux Clotted Cream

Apricot Cream Scones

Apricot Cream Scones

Last week, I posted an apricot pastry I am making for my mother in law on Mother’s Day. She absolutely loves everything apricot flavored! I have been making these apricot cream scones for her for special occasions for the last few years. I will be hosting her for a Mother’s Day brunch this year that will include the apricot pastry from last week and these apricot cream scones. The first time I made them, I did not think I would love them since I am not a huge apricot fan. However, they are amazing!  I am so glad I tried them! They are incredibly fluffy, moist, and very tender. The little bits of dried apricot throughout the scones give them a delicious sweet bite. Spreading a bit of faux clotted cream and jam on the scones bring these apricot cream scones to an “out of this world,” level.

This recipe can be very versatile. Any dried fruit would work well with the tender, fluffy scone.  I look forward to trying this recipe with dried strawberries next! I use a pastry flour called Perfect Pastry Blend from King Arthur Flour. I do think it lends a bit to the tenderness of this scone, but you can use all purpose flour as well. The cream cheese and butter also lend to the tenderness, so using all purpose flour should be just fine.

apricot cream scones. Moist, fluffy, and tender with bits of sweet apricots throughout

Apricot Cream Scones

3 1/4 cups Perfect Pastry Blend, or All-Purpose Flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) package cream or Neufchatel cheese
1/2 cup (1 stick) cold unsalted butter
1 cup diced dried apricots
1 large egg
2 teaspoons vanilla extract
1/4 cup milk, plus 1 to 2 tablespoons more, if needed
Sparkling sugar for garnish, optional


1.Preheat the oven to 400°F. Line a baking sheet  with parchment paper.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.
3. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.

Apricot scones
4. Stir in the apricots.
5. In a separate bowl, whisk together the egg, vanilla and milk.
6. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
7. Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4″ thick square or circle.

apricot scones
8. Cut the dough into squares, wedges, or diamonds.

apricot scones
9. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet.

apricot scones   apricot scones
10. Bake for 18 minutes, until the tops are light golden brown. Serve with clotted cream and jam if desired. Raspberry jam or lemon curd would pair well

Faux Clotted Cream

½ cup cold heavy whipping cream
1 tablespoon confectioners’ sugar
1 tablespoon sour cream

1. In a small bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form.
2. Add sour cream, beating at low speed until incorporated.
Serve immediately, or refrigerate in a covered container for up to a day.

Baking Tips:

*Be sure to start with very cold butter and cream cheese. It is important to keep the ingredients cold.

*To make ahead, prepare the scones through step 9. Place the baking sheet in the freezer for one hour. Then put the scones in a plastic freezer bag. You can bake them right from the freezer when needed. They may take a few minutes longer to bake.

Bake and Share Ideas:

1 .Bake your mom, mother-in-law, or special aunt/friend in your life apricot cream scones for Mother’s Day

2. Make a batch of apricot cream scones to keep in the freezer. When you have a friend that needs a pick me up, bake a few and deliver them or invite your friend over for tea/coffee and scones.

Triple Cinnamon Scones and The Ultimate Act of Kindness and Love

*This Post Contains Affiliate Links

Triple Cinnamon Scone Recipe

Triple Cinnamon Scone Recipe

Triple Cinnamon Scone Recipe

I had the honor and pleasure of making these triple cinnamon scones for a special little girl named Ava, her family, and the family who donated the heart that Ava received. Ava is known as “Amazing Ava.” Her story and the story of the family who donated the heart of their precious little boy has been shared throughout the country. You may have even caught wind of it yourself! As I write these words, my hands are shaking and my eyes are watering just thinking about what both families have been through in the past year to bring them to this gathering. I do not personally know either family. However, one of my good friends is cousins with Ava’s father and has kept me updated on Ava’s condition for the past year. I have been praying for her since this past summer. She is one tiny amazing little girl who has overcome so many obstacles in her first year of life. If you want to read more about Ava’s journey, and how she received her new heart, please check out her Facebook page. Her story was covered in numerous newspaper articles and news telecasts. Here is one article. If you scroll through Ava’s Facebook page, you will find more articles about her story. Photos of the families meeting are also posted on the page. The story of both families is inspiring, encouraging, and a true definition of love and kindness.

My friend asked me if I wanted to bake a few things for the two families that were meeting for the first time. I was so honored that she asked me! I decided to make heart shaped cake pops (of course something had to be heart shaped), chocolate chip cookies, and these triple cinnamon scones. As I was making the heart shaped cake pops, I could not get the family that donated the heart to Ava out of my mind. I hope that they find healing and comfort in the choice they made to give the gift of life during an incredibly tragic and heartbreaking time in their lives. If you want to find out more about organ donation, click HERE. You can also read an article about the two families gathering  HERE. 

Heart Shaped Cake Pops

Heart Shaped Cake Pops

Triple Cinnamon Scone Recipe

Triple Cinnamon Scone Recipe


Triple Cinnamon Scones


3/4 cup (6 oz.) half and half or evaporated milk
1 cup (6 oz.) cinnamon chips (These can be purchased through Amazon and some grocery stores carry them)
2 3/4 cups (11 1/2 oz.) all-purpose flour
1/3 cup (2 3/8 oz.) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (4 oz.) cold butter, cut into pats
2 large eggs, lightly beaten
1 teaspoon vanilla extract

3/4 cup (5 oz.) Baker’s Cinnamon Filling* (This can be purchased through Amazon or King Arthur Flour)
3 tablespoons (1 1/2 oz.) water
*Or substitute 4 tablespoons softened butter, 3/4 cup brown sugar and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water. This alternate filling works well, but it may leak out of your scones a bit so be sure to use parchment paper

3 1/2 cups (14 oz.) confectioners’ sugar
1 teaspoon ground cinnamon
7 tablespoons (3 1/2 oz.) water


1.  In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
2. Add the cinnamon chips
3.  Mix the eggs, half and half,  and vanilla, stirring to combine.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. This is a very moist dough.
4. Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.
5. Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

Triple Cinnamon Scone dough
6. Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square.

Triple Cinnamon Scone Dough  Triple Cinnamon Scone Dough

7. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.
You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.
8. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
9. Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
10. Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
11. Now you’re going to coat each scone with glaze. Place a cooling wrack on top of a baking sheet or parchment paper.Dip the bottoms of scones in the glaze, swirling them around a bit to coat their bottoms.  Place them on the cooling rack. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done . Allow the glaze to set before serving the scones.
Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares.

Recipe Source: King Arthur Flour

Baking Tips: 

*These scones can be ahead. Shape them and freeze them on a baking sheet. Then place them in a zip top bag and freeze. Bake them directly from the freezer.

*This is a moist, messy dough, but so so worth the messiness! Be sure to use plenty of flour when rolling and shaping the dough

*Refer to my Tips and Techniques page for the proper way to measure flour.

Bake and Share Ideas:

  1. Participarte in the Bake and Share Challenge #2 and bake these for someone suffering from an illness. These will definitely brighten up their day!
  2. Bake them to share at Easter breakfast or brunch
  3. Bake them for someone you need to say “thank you” to or show your appreciation towards.

Fresh Apple Scones for a Spa Weekend Getaway Part 1




Last weekend, I was blessed enough to enjoy a lovely spa weekend getaway with an amazing group of ladies. We were all looking forward to seeing one another, relaxing and recharging, and having a lot of fun. Since we would be staying in a hotel, I wanted to treat the girls to a bag full of breakfast treats. The bag included a few pieces of fruit, a piece of blueberry buckle (which I will feature in part 2 of this post later this week), and these delicious fresh apple cinnamon scones.



After I baked the scones, I wrapped them in small white bags I found at Michael’s to keep them fresh in the bag of breakfast treats.




I have been making these scones for quite some time now. For the longest time, my husband did not like scones…until he met these babies! I made them one evening a few years ago just to try out the recipe for the first time. The next morning, I wrapped a scone in a paper towel and sent it with my husband to enjoy on his way to work. Not long after he left, I received a text from him telling me that the scones were amazing! YES!!!!! I finally found a scone that he loved! These scones are always a big hit! I always add more apples than the recipe calls for, and cut the apples in chunks. For some reason, this time that I made them, I did not add as many extra apples as I normally do, and I cut the apples the size that the recipe suggests. BAD MOVE! I did not think they came out as well as they do when I make them my way. I usually double the amount of apples and cut them in about 3/4 in. chunks.

Fresh Apple Cinnamon Scones

2 3/4 cups (11 1/2 oz)  Unbleached All-Purpose Flour
1/3 cup (2 3/8 oz) granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice or ground cinnamon
1/2 cup (8 tablespoons) (4 oz) cold unsalted butter
3/4 cup (2 3/4 oz) chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like (I use an entire apple and chop them in 3/4 in pieces.)
3/4 cup (4 oz) cinnamon chips (I use Hershey’s brand cinnamon chips. Not every grocery store has them. I find them at Jewel-Osco)
2 large eggs
1 teaspoon vanilla extract
1/2 cup (4 oz) applesauce, unsweetened preferred

3 tablespoons coarse white sparkling sugar
1/2 teaspoon ground cinnamon
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chopped apple and cinnamon chips.
4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
6. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

7. To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

9. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
11. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
Yield: 12 scones.

Recipe Source: King Arthur Flour

Baking Tips:

*Keep all ingredients as cold as possible

*Do not overwork your scone dough

*You can freeze the scones after you shape them into triangles. Freeze them on a sheet pan  for an hour, then place in a freezer bag. Bake them straight from the freezer. They may take a few extra minutes to bake.

*Refer to my tips and techniques page for more tips on making scones.

Bake and Share Ideas:
  1. Make a special breakfast bag like I did and deliver it to a friend just because or bring it on your next getaway. A breakfast bag would be great to take to a friend or caretaker in the hospital, or to a friend who just had a baby in the hospital.
  2. Take some scones to your next brunch to share
  3. Package a couple of scones, a bag of tea, and a tea towel and take them to a friend who needs a reminder to “slow down.

As I was photographing for this post, I noticed this quote from my yogi tea:



“SLOW DOWN” Tea Towel by Kimberly K. Carter

Kimberly K. Carter is a wonderful friend of mine who is an amazing graphic designer. She designed my blog including all of the artwork and the logo. A while back, she posted this “Slow Down” design on her Facebook page.  I immediately fell in love with it, and asked her if she could make a tea towel out of the design. The evening of our first bake and share gathering, Kim blessed me with this beautiful hand made tea towel, and I told her I want two more!!! I love it so much! I smile every time I see this towel hanging in my kitchen. Thank you Kimberly K. Carter!!!!




The tea towel is available to purchase in Kim’s Esty shop. Click HERE to view her shop.


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