Scone with the Wind

Image sourced from

Apricot-flavored ales are not a new thing. While not the first fruit beers to exist, they are perhaps the first to become popular in a Canadian market. Most are just fruity enough to be refreshing, but not so cloyingly sweet as to be labeled a “girly-beer”. Edmonton folk may be unlikely to try another kind, loyal to their Alley Kat’s signature Aprikat. Which is understandable to a former Edmontonian, yet unfortunate as there are others deserving equal attention.

Case in point, the Apricot Ale from Pyramid Brewery in Seattle, brewed with nugget hops and a 1:1 ratio of barley and wheat. Did I mention this one won a gold medal in the Fruit, Vegetable Beer category at the Great American Beer Festival®?



More recently, I stumbled upon Sweet Heat by Burnside Brewing Company. This one happens to be an apricot ale with apricots and peppers. Name something from Portland that isn’t weird. This one I found especially sour, with an intensely spicy (and slightly painful) finish that coats back of the tongue. I liked it. Others were less fond.

Others include the Apricot Wheat from St. Ambroise out of Montreal and Apricotopus from Parallel 49. The name itself makes this beer deserving of a try.

Bake the following scones with one of the latter brews. Maybe even pour some in the batter. And pronounce them correctly – the title of this article may assist you with that particular task.


Apricot Ale Scones

2 cups all purpose flour

1/4 cup plus 2 tablespoons sugar, divided

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup chopped dried apricots (about 4 1/2 ounces)

1 tablespoon grated orange peel

1 cup heavy cream

1/2 cup apricot or wheat beer

3 tablespoons unsalted butter, melted

  1. Preheat oven to 425°F.
  2. In a large bowl, combine 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Add apricots and 1 tablespoon orange peel and stir to mix.
  3. Slowly pour in whipping cream and beer. Stir just until dough forms.
  4. Turn dough out onto lightly floured surface. Knead gently just until dough holds together.
  5. With your hands coated in flour, form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. Transfer wedges to large baking sheet, spacing evenly.
  6. Brush scones with melted butter and sprinkle with remaining sugar.
  7. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly.
  8. Serve scones warm or at room temperature. With an apricot beer. Or tea if it’s still before 10:00AM.

Makes 12 scones

Recipe adapted from


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