Apricot & sour cream scones from Fleur's Place

Photo: Stephen Jaquiery
Photo: Stephen Jaquiery
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.


4 cups self-raising flour

1 cup lemonade

1 cup cream

pinch salt

200g cream cheese

12 preserved apricot halves


Mix flour, salt, lemonade and cream until just coming together. Pat out on a floured board to a rectangular shape about 30cm by 20cm.

Spread with cream cheese and lay apricot halves on top. Roll up and slice into eight rounds.

Bake at 200degC for 15-20 minutes until golden.

Requested by Judy Young, of Wanaka. Recipe supplied by Fleur Sullivan and chef Simon Peacock, of Fleur's Place in Moeraki.

Add a Comment

Local journalism matters - now more than ever

As the Covid-19 pandemic brings the world into uncharted waters, Otago Daily Times reporters and photographers continue to bring you the stories that matter. For more than 158 years our journalists have provided readers with local news you can trust. This is more important now than ever.

As advertising drops off during the pandemic, support from our readers is crucial. You can help us continue to bring you news you can trust by becoming a supporter.

Become a Supporter