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.

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