Apricot Yogurt Scones

Want to bake soft and fluffy scones with a fruity apricot twist?

These Apricot Yogurt Scones are packed with natural sweetness, creamy yogurt, and buttery goodness, making them the perfect treat for breakfast, brunch, or an afternoon snack.

These Apricot Yogurt Scones are of my favorite. They can be eaten with your fingers, but won't get crumbs everywhere. They are sweet, but not too sweet, and have lots of chewy bits of apricot to savor. And they are perfect with coffee.

These scones are more tender than traditional, which is the way I typically like them. Think of these palm-sized treats as a cross between a biscuit and a breakfast roll.

The dough used to make them is also wetter than most, so I recommend dropping them directly onto the baking sheet from the mixing bowl rather than trying to pat them into a circle and cut out shapes.

They also certainly don't need the icing, per se. After I was done baking them, they just seemed like they wanted a little more glamour. I glazed them with a basic sugar icing, but next time I think I'll try adding some lemon juice or candied ginger for some extra fun.

Apricot Yogurt Scones

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Makes about 8 palm-sized scones

Apricot Yogurt Scones Recipe Ingredients

    1 cup (about 5 ounces) dried apricots, roughly chopped

    2 cups (10 ounces) all-purpose flour

    1 tablespoon baking powder

    1/2 teaspoon baking soda

    1/4 cup (2 ounces) granulated sugar

    1 teaspoon cinnamon

    1/2 teaspoon salt

    6 tablespoons (3 ounces) cold unsalted butter, cut into 12 or so pieces

    1 large egg

    3/4 cup (6 ounces) plain yogurt (regular or low-fat)

    1/4 cup (2 ounces) milk (whole or skim)

    1 teaspoon vanilla extract

    For the glaze:

    1 cup (6 ounces) confectioner's sugar

    3 tablespoons milk

    1 teaspoon vanilla extract

Apricot Yogurt Scones Recipe Directions

    Preheat the oven to 400 F. Line a baking sheet with parchment.

    Plump the apricots in one cup of very hot water for about 10 minutes. Drain, pat dry, and set aside.

    Whisk together the flour, baking powder and soda, sugar, cinnamon and salt in a large mixing bowl. Cut the butter into the flour with your fingertips or a pastry cutter until no pieces larger than a pea remain. Add the drained apricots and toss to coat with flour.

    In a separate bowl, whisk together the egg, yogurt, milk and vanilla. Pour over the dry mix and use a spatula to combine them gently. Mix just until there is no more dry flour visible in the dough.

    Use a 1/2-cup measure to scoop out the dough and drop it onto the baking sheet. Space the scones about an inch apart. Use floured hands to gently pat the mounds into disks or tidy up the edges.

    Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms. When the scones have cooled completely, whisk together the glaze ingredients and drizzle a spoonful on the top of each scone. The glaze will harden within 15 minutes or so.

Scones are best the day that they are made, but will keep in an airtight container for about three days.

Why You'll Love This Recipe

    Perfectly light and fluffy texture

    A delicious balance of tangy yogurt and sweet apricots

    Quick and easy to make in under 40 minutes

    Pairs beautifully with tea, coffee, or a light drizzle of honey

Pro Tips for the Best Scones

    Use cold butter to create flakier scones.

    Substitute Greek yogurt with sour cream for a slightly richer flavor.

    Add chopped nuts like almonds or walnuts for extra texture.

    Drizzle with honey or a light glaze for a sweet finishing touch.

For more homemade baking recipes, visit iHaveNet Recipes.

 

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Apricot Yogurt Scones Recipe - Light, Fluffy & Delicious

Bake soft and fluffy Apricot Yogurt Scones with this easy recipe! Made with Greek yogurt and dried apricots, these scones are the perfect breakfast or teatime treat.

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