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Easy Apricot Coconut Scones Recipe

Easy Apricot Coconut Scones

Soft Australian-style scones filled with chopped dried apricots and coconut. They are quick to mix, bake in 12–15 minutes, and taste delicious warm with butter, cream, or apricot jam.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (about 300 g) Self-raising flour
  • 1/4 cup (55 g) Caster sugar
  • 60 g (2 oz) Cold butter, cubed
  • 1/2 cup (about 75–100 g) Dried apricots, finely chopped
  • 1/2 cup (40–45 g) Desiccated or unsweetened shredded coconut
  • 1 large Large egg, lightly beaten
  • 1/2 cup (125 ml), plus extra for brushing Milk
Optional Topping
  • As needed Extra coconut or raw sugar

Method
 

Step-by-Step
  1. Heat the oven to 220°C conventional, 200°C fan-forced, or 425°F. Grease or line a baking tray.
  2. Sift the self-raising flour into a large bowl, then stir in the caster sugar.
  3. Rub the cold cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir in the finely chopped dried apricots and coconut, distributing them evenly through the flour mixture.
  5. Add the beaten egg and most of the milk. Mix gently with a butter knife until a soft, slightly sticky dough forms, adding the remaining milk only if needed.
  6. Turn the dough onto a lightly floured surface and knead very briefly, just until it comes together.
  7. Pat or roll the dough to approximately 2–2.5 cm (3/4–1 inch) thick. Cut rounds with a floured cutter, pressing straight down without twisting.
  8. Place the scones close together on the prepared tray. Brush the tops with milk and add a sprinkle of coconut or raw sugar if desired.
  9. Bake for 12–15 minutes, until the scones have risen and are lightly golden. Serve warm with butter, cream, or apricot jam.

Notes

Keep the butter cold and avoid overmixing or excessive kneading so the scones stay light and tender. Placing the cut scones close together helps create softer sides and supports better rising. Store cooled scones in an airtight container and warm gently before serving.