Name: Apricot and pistachio scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 cup (225g) self-raising flour, sifted; 1 1/4 cup (115g) rolled oats; 1/4 cup (55g) caster sugar; 50 gram butter, diced; 1 cup (150g) dried apricots, coarsely chopped; 1/4 cup (35g) pistachios, coarsely chopped; 1 cup (250ml) milk; thick cream, to serve

Apricot and pistachio scones

Packed full of nuts and fruit, these delicious freshly baked scones are wonderful served warm with fresh cream.

Makes 12

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

1 1/2 cup (225g) self-raising flour, sifted

1 1/4 cup (115g) rolled oats

1/4 cup (55g) caster sugar

50 gram butter, diced

1 cup (150g) dried apricots, coarsely chopped

1/4 cup (35g) pistachios, coarsely chopped

1 cup (250ml) milk

thick cream, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Lightly grease and flour a baking tray.

2.Combine self-raising flour, oats, sugar and 1/2 teaspoon salt. Rub in butter until mixture resembles breadcrumbs. Fold in apricots and pistachios. Make a well in centre of mixture. Stir in milk. Use a knife to quickly mix dough until soft and sticky. Take care not to over mix.

3.Turn dough out onto a floured surface and knead lightly. Press or roll out to form a 16cm circle. Cut dough into rounds using a floured round cutter. Place close together on prepared tray. Bake for 25 minutes, until scones sound hollow when tapped. Cool slightly on a wire rack.

4.Serve warm with thick cream, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories