Recipe for Apricot and Butterscotch Scones – Easy and Delicious

Apricot-Butterscotch Scones – brought to you by The Mandolin Inn


Serves 12 generous scones


2 cups flour 6  tablespoons butter
2 ½ teaspoons baking   powder ½ cup chopped dried   apricots (or any combination of dried cherries, currants, raisins, etc.)
½ teaspoon salt ½ cup butterscotch chips   (or any other flavor that appeals)
¼ cup sugar 1 egg slightly beaten,   combined with enough buttermilk to equal 1 cup


Combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender (or the old fashioned way with two table knives) until mixture resembles coarse crumbs. Stir in apricots and butterscotch chips. Slowly stir in egg/buttermilk mixture until mixture just barely holds together. Add more buttermilk if necessary. Drop by generous spoonful on ungreased cookie sheet. Bake at 400° for 15-20 minutes.

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About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque Iowa.