Apricot Yogurt Scones
- 1 cup (about 5 oz) dried apricots, roughly chopped
- 2 cups (10 oz) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup (2 oz) granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons (3 oz) cold unsalted butter, cut into 12 or so pieces
- 1 large egg
- 3/4 cup (6 oz) plain yogurt (regular or low-fat)
- 1/4 cup (2 oz) milk (whole or skim)
- 1 teaspoon vanilla extract
- 1 cup (6 oz) confectioner's sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- This recipe is vegetarian
- Produce
- Dried apricots (1 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 tablespoon)
- Baking soda (1/2 teaspoon)
- Cinnamon (1 teaspoon)
- Confectioner's sugar (1 cup)
- Granulated sugar (1/4 cup)
- Salt (1/2 teaspoon)
- Vanilla (2 teaspoon)
- Dairy
- 6 tablespoons (3 oz) cold unsalted butter, unsalted (12 cut into pieces)
- Milk, whole or skim (1/4 cup)
- Milk (3 tablespoons)
- Yogurt, plain regular or low-fat (3/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 7, 2011 (1 year ago).
32 people saved this recipe.
