Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp fresh thyme leaves, finely chopped
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/2 cup (120ml) buttermilk, slightly warmed
- 1/3 cup (85g) honey, divided
- 1 large egg
- 1/2 cup (75g) dried apricots, diced
- 1/2 cup (75g) golden raisins
- 1/3 cup (40g) walnuts, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and thyme.
- Add cold butter and use a pastry cutter or fork to cut it into the dry ingredients until crumbly with pea-sized pieces.
- In a small bowl, whisk buttermilk with 2 tbsp honey and the egg. Pour into dry ingredients and stir until just combined.
- Gently fold in apricots, raisins, and walnuts.
- Turn dough onto a lightly floured surface and shape into a 7-inch circle. Cut into 8 wedges.
- Place wedges on prepared baking sheet. Brush tops with remaining honey and sprinkle with coarse sugar if desired.
- Bake 15–18 minutes, until golden and a toothpick comes out clean.
- Cool on a wire rack. Serve warm.
Notes
- For a gluten-free version, substitute gluten-free 1:1 baking flour and ensure baking powder is gluten-free.
- The dough can be made ahead and frozen raw — bake straight from frozen, adding 2–3 minutes.
- For an extra-festive touch, drizzle with warm honey and top with edible gold dust before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: Fantasy / British-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 235 Kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
