These tender scones get their rich, flavor from chopped dried apricots and melty bits of marzipan (homemade or store bought) No fresh fruit needed, so they’re easy to make any time of year.

Apricot marzipan scones slices on a plate

Sweet twist on a classic bake

This recipe takes a classic base and gives it a delicious twist.

Sweet dried apricots for year-round convenience, and soft marzipan for a rich, almondy flavor.
It’s a simple mix of cold butter, cream, and sugar that feels bakery-fancy, but it’s still easy enough for a casual anytime bake.
Use store-bought or homemade marzipan – Either works perfectly. If you’d like to make your own, here’s my homemade marzipan recipe.

You can make these in a food processor or by hand if you prefer. The hand-mixing instructions are also included in the section below.

Dried Apricot and marzipan scones on slate tile

How to make Apricot and Marzipan Scones

These are the visual steps. For the full recipe with exact measurements, scroll to the recipe card at the bottom of this post

Cold butter in flour mixture, followed by chopped apricots and chunks of marzipan in a food processor

Start by pulsing the flour, baking powder, sugar, and salt (2-3 times) Then add cold butter and pulse 5–6 times until it resembles coarse crumbs
Add your chopped apricots and cold marzipan. Keeping both cold helps them stay visible in the dough, especially the marzipan, which softens quickly when warm.

Cream poured into the food processor, followed by a shaggy dough mixture after pulsing

Pour in the cold cream and pulse just 4–5 times
The dough will look clumped together You want a rough, shaggy texture, not smooth. Overmixing at this stage can make your scones tough.

Shaggy dough turned onto a floured surface and cut with a round cookie cutter

Tip the dough onto a lightly floured surface and gently bring it together by hand. Don’t knead.just press it until it holds.
Then pat to about 1 inch thick (2 ½ cm) and cut with a 2 inch (5cm) round cutter. These scones spread slightly when baking due to the moisture in the soft marzipan and apricots, so patting them tall helps maintain a nice fluffy rise.

Scones being brushed with cream before baking and baked scones sliced open on a plate

Brush the tops with cream before baking (optional)
Bake for 15 -20 minutes, until golden, risen, and lightly crisp.

No Food processor?

No problem. You can absolutely make these scones by hand.

Rub the cold butter into the dry ingredients with your fingertips or a pastry cutter until the mix looks like coarse crumbs.
Stir in the apricots and marzipan, then mix in the cream gently with a spatula or fork until a soft, shaggy dough forms.
Then just follow the shaping and baking steps according to the recipe

Tips for best results

Keep butter cold – Cold butter melts in the oven, creating steam that lifts the dough and gives your scones a light, tender texture.
Keep marzipan and chopped dried apricots cold – Cold pieces mix more evenly into the dough, giving better distribution instead of clumping together.
Cut scones tall – Apricots and marzipan soften as they bake, which can cause slight spreading. Starting with tall dough helps them rise high and stay fluffy.
Don’t overmix – Stop when the dough is shaggy with visible bits. Smooth dough can make scones dense.
Use store-bought or homemade marzipan – Either works perfectly. If you’d like to make your own, here’s my homemade marzipan recipe.

Recipe

Dried Apricot and Marzipan Scones

PREP TIME 20

COOK TIME 15

TOTAL TIME 35

15 scones

These tender scones get their rich, flavor from chopped dried apricots and melty bits of marzipan

Ingredients

2 cups (240 g) all-purpose flour (plain flour)
3 level teaspoons baking powder
3 Tablespoons (38 g) white granulated sugar
½ teaspoon salt (use ¾ teaspoon if using unsalted butter)
5 tablespoons (70 g) cold butter, cubed
1 cup (240 ml) heavy cream (whipping cream)

Add-ins

½ cup (70–75 g) dried apricots, finely chopped
½ cup (90 g) marzipan, cut into small pieces (cold from fridge or freezer works best) see note 1

Optional Topping

Extra cream for brushing

Instructions

Preheat the oven to 360°F (180°C conventional) or 350°F (175°C fan) once the dough is almost ready to shape. That's about 10–15 minutes before it goes in the oven
Line a baking sheet with parchment paper.

Make the dough (food processor method) See note 2

Add flour, baking powder, sugar, and salt to a food processor. Pulse 2–3 times to combine.
Add cold butter and pulse 5–6 short bursts until the mixture looks like coarse crumbs, some pea-sized bits are fine.
Add the chopped apricots and marzipan.
Pour in the cream and pulse 4–5 quick bursts, just until the dough starts to clump together. It should look shaggy with visible bits, not smooth or overmixed.
Turn the dough out onto a lightly floured surface and bring it together gently by hand.

Shape and cut

Pat the dough to about 1 inch (2.5 cm) thick.(see note 3)
Cut using a 2-inch (5 cm) round cutter, pressing straight down without twisting. Re-shape any scraps gently to cut more.
Transfer scones to the prepared tray, spaced about 2 inches (5cm) apart

Top and bake

Brush tops with cream (optional).
Bake for 15–20 minutes, until golden, risen, and lightly crisp.
Serving Best served warm the day they’re baked, or lightly toasted the next day

Storage

Room temperature: Store in an airtight container for up to 2 days.
Fridge: Store in an airtight container for up to 5 days. Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
Freezer: Freeze baked scones for up to 2 months. Thaw at room temperature, then warm in the oven for 5–7 minutes at 300°F (150°C).

Recipe Notes

1. Marzipan: Homemade or store-bought both work. If using homemade, find my marzipan recipe here.

2. No food processor? Mix by hand:

Rub butter into the dry ingredients using your fingertips or a pastry cutter.
Stir in apricots and marzipan. Mix in the cream gently with a spatula or fork until a rough dough forms.
Turn out, bring together by hand, and continue from the shaping step above.

3. Why cut tall? Apricots and marzipan soften as they bake, which can cause a little spreading. Cutting the dough tall helps the scones keep a nice rise.

4. Visual guide: See the post above for the step-by-step photos.

Nutrition

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