The sun is shining, Cinco de Mayo is around the corner and we’ve got coffee on the brain! Naturally, we picked up a bag of our only coffee grown in Mexico, Velton’s Mexico Nayarita, and brewed ourselves a pot. This single origin is bursting with sweet notes of apricots and strawberries with hints of citrus and that got us thinking…we need a scone with this! Well, truth be told Gail has been dropping not-so-subtle hints on our videos that she really wants scones with her coffee. Inspired by the flavors of Velton’s Mexico Nayarita—and Gail’s subtle hints—we cooked up this recipe for Spring Apricot Scones!
We surprise her with a fresh batch of these scones on this week’s episode of Good Morning Gail—and let’s just say they were a hit with Gail and her cup of Velton’s coffee.
- Medium-sized bowl
- Pastry blender
- Mixing spoon
- Cookie sheet for baking
- Brush for egg wash
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter
- 3/4 cups peach greek yogurt*
- 3/4 cups dried apricots
- 1 lemon for zest
- Optional 1 egg for egg wash
- Optional pinch of Demerara sugar**
- Set the oven to 425 degrees and grab the cooking utensils you’ll need.
- Prep ingredients. Grab a cold stick of butter from the fridge and chop into small chunks (you don’t want it melted or at room temperature). Dice apricots to the desired size and zest one lemon. The lemon adds refreshing flavor perfect for springtime!
- In a medium bowl, mix all the dry ingredients: flour, baking powder, salt and sugar.
- Add the chopped butter to the flour mixture and use a pastry blender mix until the butter is in pea-sized pieces.
- Fold in peach greek yogurt, dried apricot and lemon zest until all the flour is moist (don’t use the pastry blender for this part).
- Add a bit of flour to a flat surface and shape the dough into a circle. Aim to have the dough height at half an inch and then cut into triangular sections at the desired size. Pro Tip: We cut it once down the middle and then into five triangle pieces.
- Optional, but highly recommended, scramble an egg and wash the top and sides of the scones. Sprinkle Demerara sugar on the top. **Demerara sugar doesn’t melt and adds a nice sugary crunch to the top of these scones.
- Bake for about 13 minutes or until the tops are golden. Enjoy these refreshing scones with a cup of Velton’s Mexico Nayarita coffee!
*Like, you could use plain greek yogurt, but peach is just oh-so-good in these apricot scones.