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Macadamia And Apricot Scones

  • 15 minutes
  • 12-15 minutes
  • Makes 12
Macadamia And Apricot Scones

For the best flavour use New ZZealand dried apricots. They may look a bit scrawnier that the plumpTurkish apriocts, but they are far more flavoursome.


  • 1½ cups self rising flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 50 grams butter, grated
  • 1/2 cup chopped, dried apricots
  • ¼ cup roughly chopped, toasted macadamia nuts
  • ½ cup buttermilk ( or use half milk and half plain yoghurt)


  1. Preheat the oven to 220°C. Place the rack just above centre. Grease a baking tray.
  2. Sift flour, sugar and salt into a bowl. Cut in the butter until the mixture resembles fine breadcrumbs.Stir in apricots, macadamia nuts and buttermilk to make a soft dough. Turn out onto a floured board and knead lightly until smooth.
  3. Roll out gently to 2.5 cm thick. Cut into 5cm rounds and place on the prepresd tray. If wished, brush with milk to glaze.
  4. Bake for 10-12 minutes until golden and well risen. Serve warm with whipped cream.

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