Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Dried-Apricot Sage Scones 4.0 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Yield: 8 The flavor of fresh sage counterbalances the sweetness of apricots. Ingredients 2 cups all-purpose flour, plus more for work surface ¼ cup granulated sugar 1 tablespoon baking powder ¾ teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces 1 cup chopped dried apricots (about 4 ounces) 2 tablespoons plus 1 teaspoon finely chopped fresh sage 1 cup heavy cream, plus more for brushing Sanding sugar, for sprinkling Directions Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together. Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper. Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature. Cook's Notes Scones can be stored at room temperature for up to 2 days. They can also be stored in an airtight container in the freezer for up to 1 month. Rate it Print