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Apricot Yogurt Scones

Filled with whole food goodness including fresh apricots, honey and yogurt, these Apricot Yogurt Scones are the perfect nutritious, delicious late Spring/early Summer breakfast. And our kids LOVE fruit. Like, addiction-level love. They also obsess over homemade yogurt. So these scones just called out to us, “We are the perfect breakfast…make us and devour us, now.” Now, no one call the looney bin, I don’t REALLY talk to scones…much.

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Apricot Yogurt Scones

Ingredients:

  • 1.25 cups apricots, pitted and diced (can’t find fresh? use 1 cup dried apricots)
  • 2 cups whole wheat white flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 cup honey
  • 1 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 5 tablespoon butter, unsalted, frozen
  • 1 large egg (or egg substitute)
  • 0.75 cups yogurt, plain
  • 0.25 cups milk, whole
  • 1 teaspoons vanilla

Directions:

If you haven’t frozen your butter yet, throw it in the freezer now.The colder the better, but half an hour will suffice. Preheat the oven

Wet and dry ingredients (dry ingredients included frozen, shredded butter)

to 400°F. Line a baking sheet with parchment (or grease and flour). Whisk together the flour, baking powder and soda, honey, cinnamon, and salt in a large mixing bowl. Send the butter through the shredder of your food processor. Immediately toss into flour mixture and mix lightly to combine. Add the 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 gently combine them together. 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. Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.

Freezing Directions:

AFTER baking, divide among freezer bags and freeze. To serve: Thaw. Heat, if desired, in microwave

Servings: 8 scones

**conversion chart image provided by Erik Spiekermann

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6 Responses to “Apricot Yogurt Scones”

  1. [...] Apricot Yogurt Scones at OAMM (goes live at 9 a.m. EST Monday) Apricot Yogurt [...]

  2. Sarah says:

    Do you think this would work with peaches and greek yogurt?

  3. christina says:

    ooh, I just got a great deal on nectarines today! I’ll have to try this out with them!!

  4. Barb ezell says:

    Briliant grated frozen butter! I will be doing this again. Love fresh apricots instead of dried

  5. Hi! I just made a batch of these to take on a zoo outing with our grandkiddos, ages 1 1/2 and 2 1/2. They just came out of the oven, and we think are terrific. Grandad highly approves. Substituted a chopped apple that I’d lightly simmered to soften, since apricots aren’t in season. And I made some of them half-size for little hands. I love that they have so many healthy ingredients in them. Oh, and since I don’t have a food processor, I just chopped the butter finely.

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