Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apricot Yogurt Scones Recipe
    Lost? Site Map

    Apricot Yogurt Scones

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Marcea Pfarner's Note:

    Got these off of AOL! They are very good!! Great served with out the glazed and a little c ream

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    scones

    Units: US | Metric

    For the glaze

    Directions:

    1. 1
      Preheat the oven to 400°F Line a baking sheet with parchment.
    2. 2
      Plump the apricots in one cup of very hot water for about 10 minutes. Drain, pat dry, and set aside.
    3. 3
      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.
    4. 4
      In a separate bowl, whisk together the egg, yogurt, milk, and vanilla. Pour over the dry mix and use a spatula to gently combine them together. Mix just until there is no more dry flour visible in the dough.
    5. 5
      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.
    6. 6
      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 fifteen minutes or so.
    7. 7
      Scones are best the day that they are made, but will keep in an airtight container for about three days.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Apricot Yogurt Scones

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 348.0
     
    Calories from Fat 97
    28%
    Total Fat 10.8 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 51.0 mg
    17%
    Sodium 464.9 mg
    19%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 2.2 g
    8%
    Sugars 30.9 g
    123%
    Protein 5.9 g
    11%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes