Secret Recipe Club, Vanilla Scones with Cranberries, Apricots and Pecans

I recently joined the Secret Recipe Club.  Members are assigned a another member’s blog to visit secretly and choose one of their recipes to make and share on the monthly reveal day.  Today’s the day!

vanilla scones with apricot

This is a lot of fun, and a great way to meet other bloggers, discover new things, and expand your recipe collection

apricot scones

I choose this  recipe from my assigned blog, Tea and Scones.  There are all kinds of wonderful recipes on this blog for baked goods, as well as mouthwatering things like Yorkshire Pudding and Scallop and Onion Tarts Fines

coffee cups

With a title like Tea and Scones, I just had to try a scone recipe! I made the ABC Scones and added cranberries, apricots and pecans

scones with apricot, cranberry and pecans

They were really easy to make


the only change I made was using buttermilk instead of milk or cream, just because I had some and decided to use it up~


Use the 2 bowl method, 1 for dry ingredients, and 1 for wet ingredients


I added 2 cups of a mixture of chopped dried apricots, cranberries and Candied Pecans*


the nut mix goes into the dry bowl


then mix in the wet


and bingo! You have dough


Divide dough in half and form 2 thick flat rounds, about 6 inches in diameter


Cut into triangles~original recipe said 6, but I did 8 pieces per round. Separate the triangles a little, if you can, for even baking.  If the dough is too sticky, then bake about half way and then separate


Place in the freezer if possible, for 30 minutes.  This helps with the texture and rise

fruit and nut scones

Bake at 425 for 20-25 minutes

scones with apricot, cranberry and pecans

Don’t let the length of the recipe put you off, it’s really easy peasy! And you’ll have 8 for now and 8 to freeze for later!

Vanilla Scones with Cranberries, Apricots and Pecans

Enjoy them now and freeze some for later!
Prep Time 20 minutes
Cook Time 25 minutes
Course Bread, Breakfast, Brunch, Snack
Cuisine American
Servings 12



  • 2 3/4 cups All-Purpose Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 1 cup to 2 cups chopped dried fruit chocolate chips, nuts, or a combination, optional
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • 1/2 cup to 2/3 cup half and half or milk


  • 2 teaspoons milk
  • 4 tablespoons powdered sugar


  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  • Stir in the fruit, chips, and/or nuts, if you’re using them.
  • In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together
  • Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
  • Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick.
  • Using a knife or bench knife that you’ve run under cold water, slice each circle into 6-8 wedges.
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges. If you can’t separate them, bake for a while and then pull them apart so the middle edges will cook.
  • For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  • Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
  • Remove the scones from the oven, and cool briefly on the pan.
  • Mix milk with powdered sugar to make glaze, adding more milk or sugar to reach desired consistency. Pour glaze over scones.


Freeze or use with in several days
Keyword apricot & cranberry bread, brunch idea, easy sweet bread, fruit scones, scones

This is adapted from the original recipe from King Arthur Flour here

cranberry apricot scones

Praline Pecans

Prep Time 5 minutes
Course Appetizer, condiment, Snack
Servings 1 cup


  • 1 cup pecan halves
  • 1 T unsalted butter
  • dash olive oil
  • 1/4 cup brown sugar
  • salt and pepper


  • Melt butter in skillet.  Add a dash of olive oil to keep butter from burning.  Add pecans and brown sugar.  Season with salt and pepper.  Cook and stir over medium 4-5 minutes until nuts begin to caramelize.  Don’t walk away, this happens fast!  Remove nuts to a piece of wax paper to cool.  Salt.  Store in a jar with a tight fitting lid

These scones would make a great Gift From the KItchen too~ the holidays will be here before we know it!  The cranberries, apricots and pecans just make them perfect for the holidays

Be sure to pop over to Tea and Scones for more exciting recipes

If you would like to learn more about the Secret Recipe Club, click here


Le Petite Serving Platter/Pfaltzgraff Pistoulet

Click on the inlinkz green text below to see the other Secret Recipe Club recipes


I will be sharing with the fabulous parties and blogs on my sidebar and

Between Naps on the Porch

30 Responses to “Secret Recipe Club, Vanilla Scones with Cranberries, Apricots and Pecans”
  1. Happier Than A Pig In Mud says:

    Sounds good! I’ve always been fond of scones that have a glaze on top:@)

  2. Mary says:

    Jenna, I’m wishing I had one of your delicious scones for breakfast! They look wonderful dripping with the glaze and I love the addition of the apricots and cranberries!

  3. teaandscones says:

    Glad you liked the scones. They are my favorite treat to bake. Love the mix you added in. I will defintly have to try those candied pecans next time.

  4. maryobrien3985 says:

    Scones with candied pecans? I’m in!

  5. Liz Mackie says:

    Thank you for the nice recipe.

  6. Welcome! Your scones look entirely delectable!

  7. These scones look amazing!!

  8. sara says:

    These scones look soooooooooooo good! I want some! 🙂 Visiting from Group A

  9. Rhonda says:

    How I love scones and I love all the dried fruit and nuts in this one, in my house I would justifiably call them energy bars 😉

  10. Anonymous says:

    Love scones and these look divine! I love the way you make changes, like the buttermilk.

  11. Veronica says:

    Oh my goodness, they look SO good. I could eat that whole plate right now!

  12. The scones look amazing and I love the cup painting!

  13. HI Jenna!
    Thanks so much for coming by! I appreciate every comment!
    Your scones look so delicious. If you follow me then you know that I LOVE scones!
    I recently had one with apricots . . . and it was so dang good.
    Love your combination :0)
    Thanks for sharing. Have a great week,

  14. Pam says:

    Your scones look and sound very delicious! All the chopped fruit and nuts are great! This is my first time here; I like your blog and will be looking around. 🙂

  15. Kim says:

    Ooh, yummy! That glaze over the top makes this hard to resist!

  16. Yum! Thanks for sharing the great recipe!

  17. says:

    I’ve yet to try a scone recipe but then one sure makes me want to!

  18. Miz Helen says:

    These are great scones Jenna, we will love them. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  19. teaspoonofspice says:

    Ahhh, I love me some scones and it’s been way too long since I’ve made them- thanks for the inspiration! And welcome to SRC 🙂

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