x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Dried apricot scones with pecans and shredded coconut from Once Upon A Tart…: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café by Carolynn Carreño and Frank Mentesana and Jerome Audureau

  • dried apricots
  • pecans
  • unsweetened shredded coconut
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on October 07, 2017

    Made for Tea '17. I made mine mini size so 18 to a batch instead of 8. I misread the recipe and therefore had to add the sugar at the end (because I didn't realize this counted as one of the dry ingredients. This did not appear to affect the outcome as they were still light and airy and pleasantly sweet. Both Claire and I approved. Batter can be made ahead and frozen Baked from frozen at 400 for 12 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.