Marzipan Apricot Scones

These marzipan apricot scones are delicious plain, but also tasty with butter, jam, marmalade, and/or tea!

lying is bad. and yet, here i am lying. there’s actually no marzipan in these supposedly marzipan apricot scones, just almond paste. (what’s the difference? marzipan has more sugar than almond paste, so it’s harder to control in baking). but there’s a distinctly marzipan-y/almond paste-y flavor, so it’s sort of relevant?

anyways, these scones. they’re lightly sweet, aka you can definitely justify eating these for breakfast, rather than saving them for a tea time snack. (though by all means, do the latter as well!).Β  there’s chewy pockets of fruity apricot, and a double whammy of almond from both the chopped almonds and almond paste. the insides are tender, but that super crunchy, crystaline sugar top is what really makes me happy.

1 year ago: Black Bean and Corn Quesadillas, Trek to Tartine Manufactory
2 years ago: Fresh Corn Polenta with Eggplant Sauce, Shenanigans #3
3 years ago: Bon Appetit‘s Best Banana Bread, Raspberry Custard Cups
4 years ago: Aunty Pin’s Banana Nut Bread, Bon Appetit‘s Cocoa Brownies

A pile of these marzipan apricot scones is sure to make any breakfast or brunch special!

Marzipan Apricot Scones
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

These marzipan apricot scones are nutty and fruity and gently sweet, making them perfect for great for a brunch or make-ahead breakfast!

Course: Breakfast, Brunch
Cuisine: American, British
Servings: 16 scones
Calories: 364 kcal
  • 2 cups white whole wheat flour
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 tsp baking powder
  • 3/4 tsp kosher salt
  • 7 oz almond paste cubed
  • 1 stick unsalted butter frozen and cubed
  • 1 cup chopped dried apricots
  • 1 cup chopped toasted almonds
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 egg beaten
  • raw sugar for sprinkling
  1. In a large bowl, whisk the dry ingredients. Cut in the almond paste and butter until crumbly. I'd recommend using a pastry cutter because of how much dough there is, but a fork can work in a pinch. Mix in the apricots and almonds.

  2. In a separate bowl, whisk the milk and extract. Add to the dry mixture in three parts. If it seems too dry to come together, you can add more liquid, but do so very sparingly.
  3. Shape into two discs, about 3/4" to 1" thick, on a lined baking sheet. Freeze for 1 hour.
  4. Slice each round into 8 wedges. (You can make smaller scones, but be prepared to bake them for less time). Place on two lined baking sheets. Brush with the egg wash, and sprinkle with raw sugar.

  5. Bake at 375F for 20Β­-25 minutes, or until golden brown. If you feel like the scones aren't golden enough, increase the oven temperature to 400F and bake for 5-10 more minutes.

Recipe Notes

Adapted slightly from Bright Eyed Baker.

These marzipan apricot scones are perfect for brunch, a make-ahead breakfast, tea time, heck, any time!

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54 Replies to “Marzipan Apricot Scones”

  1. OH NO OH NO OH NOOOOOOO you’ve done it, put one of my favorite flavor combinations (apricot and almond, but better because it’s marzipan) in a scone!! I Neeeeeeeeeeed

    1. apricot and almond are always good together (: thanks, jessie!

  2. I wanna have these for breakfast!! The crunchy top looks so good!

    1. they make mornings so much better (:

  3. Whether it’s marzipan or almond paste, the scones look (and sound) delicious. Have a great week, Heather!

  4. I love marzipan! I believe you – these likely taste just like marzipan! They sound simply amazing – and they look so lovely. Your description made my mouth water. Thanks for the recipe! Pinning!

    1. tbh i feel like if i was too lazy to make scones, just eating marzipan would make me just as happy (though that’s perhaps not quite as breakfast/brunch worthy as these).

  5. Oooohhh! Those yummy flavors and that golden sugary topping!! I’ll take a baker’s dozen, thank you Heather! I have to admit, I’ve never had marzipan, so I need to get busy, don’t I? I’m sheltered…I’m in Indiana! ha

    1. you’ve never had marzipan?! if you like almonds, then you’ll like marzipan (: i haven’t made it at home before but i bet you could pretty easily!

  6. Hahahaha you can lie to me anytime, as long as scones make their way to my belly πŸ˜‰ I am intrigued by the marzipan flavor you got from the almond paste! Sounds yummy! Xoxo

    1. thanks, kelly! i haven’t done a side by side taste test, but marizpan and almond paste taste super similar to me, just different amounts of sweetness.

  7. I love the crunchy sweet topping on the top! Apricots and almonds are perfect flavors for these yummy scones!

    1. yeah, the crunchy sugar on top might be my favorite part of these scones (:

  8. Ooo love the flavor combinations in these scones! Almond + apricot sounds deee-lish!! Perfect for tea time!! πŸ™‚

    1. so perfect for tea time! i settled for a cup of jasmine green tea this afternoon, but it would have been so much better if i had a scone to go with it (:

  9. marzipan or almond paste, It doesn’t matter these scone look amazing. I love the flavour combination.

  10. I forgive you for lyingπŸ˜€ because these scones look delicious! I’m loving the toasty brown and sugary crust!!

    1. haha thanks thao! baked goods just need to be toasty golden brown, and not too pale, or else they’re not very flavorful!

  11. Perfect with a warm cup of tea πŸ™‚

    1. oh definitely! i like tea plain (no milk or sugar) when i drink it hot, so this sweet scone would be perfect with strong tea (:

  12. OMG I love marzipan, it’s pretty darn tasty, I’ve never had a marzipan scones but now I’m craving one. I can forgive you for there being no marzipan in these scones because almond paste is just as delicious.

    1. same! have you had princess cake (vanilla cake, raspberry jam, kirsch soak, buttercream, marzipan) before? it highlights the marzipan and it is sosososo good.

  13. Apricots and almonds are a fantastic combination. And who wouldn’t want to eat a scone for breakfast!?

    1. even my mom, who isn’t a huge scone fan, was happy eating these for breakfast (;

  14. I love, love that you’re lying to me haha so funny!! Apricots and almonds sound perfect together. I just love scones for breakfast!!

    1. thanks, katherine!

  15. As a passionate lover of scones, I can’t wait to try your recipe, Heather! Excellent job! πŸ˜‰

  16. Interesting! I love the flavor idea here, and it really has been forever since I’ve baked with almond paste. I need these scones to happen this weekend…complete with that crunchy sugar topping. Think how good these would be with a nice, hot mug of coffee. Yum!! πŸ™‚

    1. mmm with coffee would be so good! not a huge fan of coffee without milk and sugar, but if i had one of these, then i probably could dump a smaller anthill than usual of sugar into my coffee (;

  17. I LOVE marzipan/almond-paste flavor in baked goods. Although I don’t like marzipan on its own, strangely. Its adds a textural element to baked goods that I love too! These look fabulous!!! And I’m a big fan of apricot scones too. I’m making these for sure!!

    1. i get that! marzipan can be kind of intense and sweet and almost fake tasting alone. but it gets tamed a bit in these so you get the marzipan flavor without the hit you over the head marizpan-yness (:

    1. yes, it for sure does (:

  18. There is no way these will make it for a tea time snack. They will all be gobbled up for breakfast. It looks so delicious.What an amazing idea for a breakfast scone.

    1. if you make them after breakfast then you can probably make them stretch until tea time (;

  19. Almonds and apricots sounds lovely together. Love the crunchy golden crust on the scones too!

    1. thanks, marie! i wish all scones had crunchy golden crusts.

  20. This is going to sound CRAZY BUT… I have never had an apricot before!

    1. what really???? you’re going to have to wait until spring/summer, but they’re so sweet and juicy that they’re worth the wait!

  21. As a passionate lover of scones, this recipe must be on my list soon. Can’t wait to try them! Is it possible to use coconut milk for the recipe?

    1. i’d probably use a low fat coconut milk, but even then you might want to compare the level of fat in 2% milk vs low fat milk. i tried to do coconut milk pancakes earlier in the year, and they were finnicky and gummy (i’m betting it was because of the fat in coconut milk, but not sure!).

  22. Whatever you used, these look delicious and I bet taste even better! Perfect for dunkin’ in my coffee πŸ™‚ Happy weekend, Heather!

  23. Don’t worry. Most people use “marzipan” and “almond paste” interchangeably. When it’s used in the title of the dish, it just means it’s delicious! πŸ™‚

    1. true! and they’re much closer to each other than yams and sweet potatoes (which i still get confused by, all. the. time).

  24. Heather those scones look so good and I don’t even mind that you lied to me. Heck, that’s actually a delicious lie if I may say so myself. I like that you switched out a simple ingredient for one that isn’t so sweet and that it’s still just as good. They look like they have just the same amount of sweetness and tastiness to them. Great job, Heather. You do such a great job!!!

    1. aw thanks danielle (:

  25. I have never seen almond paste on the supermarket shelves before. Something for me to look out for so that I can make these for my mom. Marzipan is her favourite πŸ™‚

    1. you can also make it at home! it’s just almonds blended with sugar and egg white (:

  26. I’ve been meaning to have a high tea party with myself and my 2 dogs (Is that wierd that I rather hang out with my dogs than with people? haha!) This would totally be awesome for that! Talk about cozy! πŸ™‚


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