Apricot Coconut Scones Recipe

I’m excited to share my Apricot Coconut Scones, a Dried Apricot Scones Recipe that folds shredded coconut and sweet apricot chunks into a dainty addition for afternoon tea.

I never thought a scone could surprise me like this, but these Apricot Coconut Scones do. They’re tender with crisp edges, not overly sweet, and the unsweetened shredded coconut gives a real texture hit while chopped dried apricots pop with little bright bites.

I love how the coconut lifts the flavor so it never feels heavy, yet the apricots keep each mouthful interesting. Serve them when you want something a bit elegant but not fussy, something that makes people ask what’s different.

If you like a slightly unexpected tea treat this is my Dried Apricot Scones Recipe.

Ingredients

• All purpose flour: Gives structure and carbs, not much fiber; makes scones tender and holds shaping.
• Unsweetened shredded coconut: Adds chewy texture, healthy fats and fiber, subtle tropical flavor without extra sugar.
• Dried apricots: Bring concentrated sweet-tart bites, Vitamins A and fiber, but also added sugar.
• Unsalted butter: Rich in fat, makes crumbly flaky scones, contributes buttery flavor and tenderness.
• Granulated sugar: Sweetens and browns the crust, mostly simple carbs, use less if you prefer.
• Heavy cream: Adds richness, moisture and higher fat for tender crumb, helps bind dough.
• Egg: Binds ingredients, gives lift and golden color, adds some protein and moisture.
• Vanilla extract: Adds warm aroma and depth, no nutrition impact but improves perceived sweetness.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (60 g) unsweetened shredded coconut
• 1/2 cup (115 g) cold unsalted butter, cubed
• 3/4 cup (110 g) dried apricots, chopped into bitesized pieces
• 1 large egg
• 1/2 cup (120 ml) cold heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar for sprinkling, optional
• 2 tablespoons extra heavy cream or milk for brushing, optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt, then stir in 3/4 cup (60 g) unsweetened shredded coconut.

3. Add 1/2 cup (115 g) cold unsalted butter, cubed, and cut it into the dry mix with a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea sized pieces for flakiness.

4. Fold in 3/4 cup (110 g) chopped dried apricots so they’re evenly distributed and lightly coated with the flour mixture to prevent them sinking while baking.

5. In a small bowl whisk 1 large egg, 1/2 cup (120 ml) cold heavy cream and 1 teaspoon vanilla extract until combined.

6. Make a well in the dry ingredients, pour in the wet mixture and stir with a spatula until a shaggy, slightly sticky dough forms. Dont overmix; if it seems too dry add 1 tablespoon more cream at a time.

7. Turn the dough onto a lightly floured surface, gently press or pat into a disk about 1 inch (
2.5 cm) thick. Fold once or twice for layers if you want, then cut into 8 wedges or use a
2.5 inch round cutter. Handle gently so the butter stays cold.

8. Transfer scones to the prepared sheet, brush tops with 2 tablespoons extra heavy cream or milk (optional) and sprinkle with 1 tablespoon coarse sugar if using.

9. Bake at 400°F (200°C) for 15 to 18 minutes until golden on top and cooked through. Let cool a few minutes on the sheet, then move to a rack to finish cooling.

10. Tips: keep everything cold for tender, flaky scones; you can quickly grate frozen butter instead of cubing it for speed, or pulse in a food processor. For extra coconut flavor toast the shredded coconut a minute in a dry pan before mixing in, and scones are best same day but freeze well for up to 1 month.

Equipment Needed

1. Oven and baking sheet (plus parchment paper or nonstick spray)
2. Large mixing bowl
3. Measuring cups, spoons and kitchen scale for accuracy
4. Whisk and rubber spatula
5. Pastry cutter or two forks (or your fingertips)
6. Cutting board and sharp knife for chopping apricots
7. Small bowl for the wet mix
8. 2.5 inch round cutter or sharp knife to cut wedges
9. Pastry brush and cooling rack

FAQ

Apricot Coconut Scones Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour, use 1:1. It’ll be a bit denser and nuttier, or use a 1:1 gluten free baking blend (make sure it contains xanthan gum), you may need 1-2 tbsp more liquid
• Cold unsalted butter: swap for solid coconut oil or chilled vegetable shortening, use 1:1. Coconut oil adds coconut flavor and a slightly crumblier texture, shortening gives flakier scones but less buttery taste
• Dried apricots: swap for dried cherries, dried cranberries, or chopped dried peaches, use equal weight. Fresh diced peaches or nectarines work too but cut back on other liquid slightly
• Cold heavy cream: swap for half and half for slightly less richness, or make a milk+butter substitute by mixing 1/2 cup whole milk with 1 1/2 tbsp melted butter to equal 1/2 cup heavy cream

Pro Tips

1) Keep everything cold, seriously. Cold butter = flaky layers so work fast, chill the dough 10 to 20 minutes if it starts to get soft and even pop the baking sheet in the fridge for a few minutes so the scones dont spread.

2) Grate frozen butter or pulse it in a food processor for speed, but leave some pea sized bits for flakiness, dont try to make it totally even like cookie dough.

3) Toss the chopped apricots in a little flour so they dont all sink to the bottom, and chop them into bite sized pieces not dust, bigger bits give better texture and less gumminess.

4) Toast the shredded coconut in a dry pan for 1 to 2 minutes to boost flavor but let it cool before mixing in or it will melt your butter, trust me its worth the extra minute.

5) Measure flour by spooning into the cup and leveling off dont scoop, and stop mixing the wet and dry as soon as it comes together, overworking makes tough scones.