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Marzipan Apricot Scones - Print
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A pile of these marzipan apricot scones is sure to make any breakfast or brunch special!

Marzipan Apricot Scones

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
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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 20­-25 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.