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  • annaelizabethrossi

Oma’s Apricot Cream Scones

With just one bite… I can smell the dark roast coffee brewing and hear Harry Belafonte’s voice carrying through my grandparents beloved home in Carmel, California.  My “Oma” is famous for her heart-filled cooking and breakfasts from “scratch.” This recipe is like Oma- fantastic and adaptable.  She never lets a recipe or her pantry slow her down.  So, I would encourage you to play with your favorite fillings – either use what you have on hand or purchase what you love most!  Today, I put an herbaceous twist on the classic Apricot and Lemon flavor by adding fresh minced thyme (that is growing like crazy on my window sill) and crystalized ginger for a little spice.  The dry ingredients and heavy cream will give you the perfect canvas to build upon!


2 cups flour, all purpose

1 Tbs baking powder

1/2 tsp salt

1/3 cup sugar

4 oz (1/4 cup) dried apricots, chopped

4 oz (1/4 cup) crystalized ginger, chopped

1 tsp fresh thyme, minced

1 tsp lemon zest

1 1/4 cups heavy cream


  1. Pre-heat oven to 425F

  2. Flour baking sheet

  3. Sift flour, baking powder, salt and sugar in large bowl

  4. Add flavor- apricot, ginger, thyme and lemon zest

  5. Make well in center and add heavy cream.  Stir lightly until soft dough (add a splash more cream if dough mixture will not hold)

  6. Form into ball and knead 5-6 times.  

  1. Roll or pat into 3/4″ thick 8″x8″ square.

  2. Cut into 9 squares and bake until golden brown 10-14 minutes.

  3. Dust with pearl sugar or coat with a powdered sugar glaze (I use 1 tsp meyer lemon juice to ~1/4cup confectioners sugar, whisked until smooth)

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