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How to Make Apricot Yogurt Scones
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, plump 1 cup dried apricots in 1 cup of very hot water for 10 minutes.
- Drain the apricots, pat them dry with paper towels, and set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Cut 1/2 cup (1 stick) cold unsalted butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the drained apricots to the bowl and gently toss to coat with the flour mixture.
- In a separate bowl, whisk together 1 large egg, 1 cup plain yogurt, 1/4 cup milk, and 1 teaspoon vanilla extract.
- Pour the wet ingredients over the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Use a 1/2-cup measuring cup to scoop out the dough and drop it onto the prepared baking sheet, spacing the scones about 1 inch apart.
- Gently pat the scones into disks using floured hands.
- Bake for 20-25 minutes, or until the scones are golden brown and firm to the touch.
- Let the scones cool completely on a wire rack.
- For the glaze (optional): Whisk together 1 cup powdered sugar with 2-3 tablespoons milk or apricot juice until smooth. Drizzle over cooled scones.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
123g
Fat
32g
Carbs
19g
