Zaarbucks Famous Apricot Almond Scones

READY IN: 37mins
SERVES: 8-12




  • Preheat oven to 400°F.
  • Prepare baking sheet by spraying lightly with cooking spray.
  • In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
  • Cut in the margarine until the mixture resembles course meal.
  • Add the apricots and almonds into the flour mixture and mix thoroughly.
  • In a smaller bowl, mix together the yogurt, sour cream, and extracts.
  • Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
  • Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
  • Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
  • Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
  • Bake the scones 20 - 22 minutes.
  • Best served warm but cold is good too.
  • Enjoy!