Apricot Yogurt Scones
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3 tablespoons milk
- 1 tablespoon baking powder
- 1 cup dried apricots roughly chopped
- 6 tablespoons cold unsalted butter cut into 12 or so pieces
- 3/4 cup plain yogurt
- for the glaze:
- 1 cup confectioner's sugar
- Carbohydrate 407.405218649089 g
- Cholesterol 686.781249857381 mg
- Fat 184.815229115413 g
- Fiber 17.6294336774483 g
- Protein 54.4293675423974 g
- Saturated Fat 113.201020382328 g
- Serving Size 1 1 Recipe (1238g)
- Sodium 4321.34692081753 mg
- Sugar 389.775784971641 g
- Trans Fat 14.9548379142646 g
- Calories 3466 calories
Apricot Yogurt Scones for a Perfect Breakfast
Apricot yogurt scones are a delightful treat, perfect for a morning coffee break or a satisfying breakfast. These scones are not only delicious but also easy to make, making them a great option for busy mornings. The combination of sweet apricots and tangy yogurt adds a burst of flavor to these scones, while the generous amount of butter and sugar creates a tender and flaky texture. Whether you enjoy them warm from the oven or store them for later, apricot yogurt scones are sure to become a favorite go-to breakfast treat.
Tips for Perfect Scones
- To ensure fluffy scones: make sure to preheat the oven to the correct temperature before baking. This will help the scones rise evenly and prevent them from becoming dense. - Do not overmix the dough: Overmixing can result in tough scones. Mix the ingredients just until they are combined, avoiding overworking the dough. - Use cold ingredients: The cold ingredients, especially the butter, will help create a flaky texture in the scones. - Allow the scones to cool slightly before glazing them: This will prevent the glaze from melting and running off the scones.
Step-by-step
- Preheat the oven to 400 F.
- 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.
