Apricot Coconut Scones
There’s something truly magical about the smell of freshly baked scones wafting through the house on a quiet afternoon. For me, these Apricot Coconut Scones are not just a recipe—they’re a little slice of joy that turns any ordinary day into something special.
The combination of sweet, chewy apricots and the gentle tropical hint of coconut brings back memories of carefree afternoons spent baking with my mom, and now, it’s a tradition I’ve passed on to my own kids.
I first made these scones on a whim, wanting to create a treat that would pair perfectly with tea during a playdate. What started as an experiment quickly became a family favorite.
My kids couldn’t stop raving about how “dessert-like” they were, while still being light enough to enjoy as an everyday snack. And my husband? Let’s just say the leftovers disappeared faster than I could blink.
What I love most about this recipe is how versatile it is. Whether you’re baking for a cozy family brunch, a casual tea party, or simply to have on hand for busy mornings, these scones never fail to impress.
They’re easy to whip up with ingredients you likely already have in your pantry, and they freeze beautifully for make-ahead convenience. These Apricot Coconut Scones truly embody comfort and ease—a little reminder that even the simplest moments can be made extraordinary.
Questions I Often Get Asked About This Recipe:
Can I use fresh apricots instead of dried?
While fresh apricots are delicious, dried apricots work best here as they add a concentrated sweetness and hold their texture during baking.
Can I make these scones dairy-free?
Absolutely! Substitute the butter with a vegan butter alternative and use coconut milk in place of regular milk for an extra coconutty twist.
Do I need any special tools?
Not at all! A mixing bowl, a pastry cutter or fork, and a baking sheet are all you need.
Can I freeze the dough?
Yes! You can freeze the dough after cutting it into rounds. Bake straight from frozen, adding an extra 2-3 minutes to the bake time.
What You Need to Make Apricot Coconut Scones:
Ingredients:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup (50g) unsweetened shredded coconut
1/2 cup (115g) cold unsalted butter, cubed
1/2 cup (75g) chopped dried apricots
2/3 cup (160ml) milk (plus extra for brushing)
1 tsp vanilla extract
Tools:
Mixing bowl
Pastry cutter or fork
Baking sheet
Parchment paper
How to Make Apricot Coconut Scones:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped dried apricots.
In a separate bowl, mix together the milk and vanilla extract. Pour this into the dry mixture and gently combine until the dough comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick round. Use a 2-inch biscuit cutter to cut out rounds, re-rolling scraps as needed.
Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with a bit of milk for a golden finish.
Bake for 15-18 minutes, or until the scones are lightly golden on top. Allow them to cool slightly before serving.
Tips for Making the Best Apricot Coconut Scones:
Keep it cold: Ensure your butter and milk are cold to create tender, flaky scones.
Don’t overwork the dough: Overmixing can lead to dense scones, so handle the dough gently.
Experiment with add-ins: Swap the apricots for dried cranberries or raisins, or add a handful of chopped nuts for extra texture.
Make it sweeter: Drizzle with a simple glaze made of powdered sugar and milk for a touch of extra indulgence.
Reader Reviews:
⭐️⭐️⭐️⭐️⭐️ “These scones were a hit with my book club! Perfectly soft and the apricot-coconut combo is divine.” — Sarah M.
⭐️⭐️⭐️⭐️ “I loved the flavor, but next time I’ll add a little more sugar for my sweet tooth.” — Jessica R.
⭐️⭐️⭐️⭐️⭐️ “Great recipe for busy mornings! I made a double batch and froze half for later.” — Emily L.
⭐️⭐️⭐️⭐️⭐️ “The texture was perfect. I added a bit of lemon zest for a citrusy twist, and it worked wonderfully.” — David P.
⭐️⭐️⭐️⭐️ “My kids enjoyed these, but they asked for chocolate chips instead of apricots. Will try that next time!” — Monica F.
Printable Recipe
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Apricot Coconut Scones
Soft, flaky Apricot Coconut Scones are the perfect treat for any occasion. With the sweetness of apricots and the tropical hint of coconut, these scones are easy to make and absolutely irresistible.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup (50g) unsweetened shredded coconut
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/2 cup (75g) chopped dried apricots
- 2/3 cup (160ml) milk (plus extra for brushing)
- 1 tsp vanilla extract
- Tools:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped dried apricots.
- In a separate bowl, mix together the milk and vanilla extract. Pour this into the dry mixture and gently combine until the dough comes together. Avoid overmixing.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick round. Use a 2-inch biscuit cutter to cut out rounds, re-rolling scraps as needed.
- Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with a bit of milk for a golden finish.
- Bake for 15-18 minutes, or until the scones are lightly golden on top. Allow them to cool slightly before serving.
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