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Dark Chocolate Apricot Scones

Dark Chocolate Apricot and Cardamom Scones drizzled with chocolate glaze
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5 from 6 reviews

These flavorful Dark Chocolate Apricot Scones are one of my favorite ways to bake with fresh apricots in the summer! Best of all, they use whole wheat flour for a healthy and hearty treat that your whole family will love!

  • Author: Chelsey @ The Saucy Fig
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12-16 scones 1x

Ingredients

Scale

Dry:

  • 2 cups all purpose flour (or Bob’s 1 to 1 GF flour mix)
  • 1 1/2 cups whole wheat flour (or for GF use brown rice flour)
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom

Wet:

  • 1 cup (2 sticks) unsalted butter frozen (use Earth Balance for dairy free)
  • 3 large eggs
  • 1/2 cup unsweetened plain greek yogurt (use SO Delicious Coconut Yogurt for dairy free)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons apricot compote (about 3 apricots-see instructions)
  • 1 cup peeled and diced fresh apricots chunks*
  • 1 cup chopped dark chocolate chunks

For the Top:

  • one egg beaten
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1/2 cup dark chocolate chips (melted)
  • flaked sea salt (optional)

Instructions

  1. To make the apricot compote, add 2-3 peeled and diced apricots to a small saucepan over medium -high heat, along with a tablespoon of water and a couple tablespoons of sugar. Bring to a boil, then reduce and simmer, mashing the apricots occasionally till the compote has reduced and become thick like jam. Transfer to a bowl and throw it in the freezer for a couple of minutes to cool completely before adding to your scone dough.
  2. For the scones – mix all dry ingredients together in a bowl.
  3. Using a box grater, grate the frozen butter into the bowl of dry ingredients. You can also use very cold (not frozen) butter cut into small cubes instead.
  4. Using a pastry cutter, cut the butter into the dry ingredients until combined and no large pieces of butter are left.
  5. Slow mix in the eggs, greek yogurt, vanilla extract, and apricot compote until just combined. Don’t over mix!
  6. Briefly and carefully stir in the chopped apricots and dark chocolate chunks.
  7. Using floured hands, take half of the dough and form it into a round disk on a lightly floured parchment lined baking sheet. Repeat with the other half of the dough.
  8. Cut each disk into 6 or 8 slices, depending on how large you want your scones. Carefully pull/slide them backwards apart from each other so that they don’t stick together when baking.
  9. Refrigerate for 1-2 hours or freeze for 15-30 minutes before baking.
  10. Bake in the oven at 400 degrees for 15-20 minutes, or until the tops are golden brown.
  11. Cool completely on a cooling rack and then drizzle with the melted dark chocolate (I use a ziplock bag).
  12. Enjoy! Store at room temperature, covered.

Notes

  • I used fresh apricots for this recipe, however you could definitely use frozen or even dried apricots, and even substitute store bought apricot jam for the compote.
  • To make this recipes completely gluten-free, make sure to use the Bob’s 1 to 1 Gluten Free baking mix and brown rice flour instead of the all purpose and whole wheat flours.
  • To make this recipe dairy free, use the Earth balance in place of butter, SO delicious coconut yogurt instead of the greek yogurt, and make sure to use dairy free chocolate like Enjoy Life or Lily’s Vegan dark chocolate chips.

Find it online: https://www.thesaucyfig.com/dark-chocolate-apricot-scones/