Start the day right with this delicious breakfast idea from Tim Keller, our executive chef: apricot scones, made with Turkish apricots and topped with a decadent chocolate drizzle. On the sweeter side, these scones can be conveniently baked in a toaster oven.

Turkish Apricot Scones

5 from 1 vote
Servings 16 Scones


  • 5 oz Harry & David Turkish Apricot (diced)
  • ½ cup hot water
  • 1 package (13oz Harry & David Old-Fashioned Scone Mix)
  • cup cream
  • 2 Milk chocolate truffles (melt in microwave 30 seconds)


  • Add the hot water to the chopped apricots and let cool.
  • Prepare the scone mix according to directions on package with the additional 1/3 cup cream and diced apricots.
  • To cook in toaster oven, divide dough into four balls.
  • Flatten each ball into approximately 4” circle, leaving a slight dome in the middle.
  • Cut each circle into 4 wedges. Bake 6 scone wedges at a time in a preheated 425 F toaster oven for 20-25 minutes.
  • Drizzle with the melted truffles and let cool.
  • Serve with Harry and David Apricot Peach Premium Preserves.


What To Do Next…

  1. What do you think of the recipe? Please let us know in the comments. We’d love to hear from you.
  2. Stop by your nearest Harry & David store on March 5 to sample this recipe and more as part of our Epicurean Evening event.
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

At Harry & David, we deliver expertly crafted delight.

1 Comment

  1. Avatar photo
    RedBerryFarm Reply

    What sort of cream is called for- heavy whipping cream, half and half cream, sour cream ( if I don’t have heavy whipping cream) ?

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