Freezer Meal Recipes / Breakfast / Apricot Yogurt Scones

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.
8 Servings Meet The Cook Print
Apricot Yogurt Scones

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line indicated number of baking sheets with parchment.
  2. Whisk together the flour, baking powder and soda, honey, cinnamon, and salt in a mixing bowl.
  3. Send the butter through the shredder of your food processor.
  4. Immediately toss into flour mixture and mix lightly to combine.
  5. Add the apricots and toss to coat with flour.
  6. In a separate bowl, whisk together the egg, yogurt, milk, and vanilla.
  7. Pour over the dry mix and use a spatula to gently combine them together.
  8. Mix just until there is no more dry flour visible in the dough.
  9. 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.
  10. Use floured hands to gently pat the mounds into disks.
  11. Bake at 400 degrees for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line indicated number of baking sheets with parchment.
  2. Whisk together the flour, baking powder and soda, honey, cinnamon, and salt in a mixing bowl.
  3. Send the butter through the shredder of your food processor.
  4. Immediately toss into flour mixture and mix lightly to combine.
  5. Add the apricots and toss to coat with flour.
  6. In a separate bowl, whisk together the egg, yogurt, milk, and vanilla.
  7. Pour over the dry mix and use a spatula to gently combine them together.
  8. Mix just until there is no more dry flour visible in the dough.
  9. 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.
  10. Use floured hands to gently pat the mounds into disks.
  11. Bake at 400 for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.
  12. Allow to cool.
  13. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 15-30 seconds until heated through.

5 Comments

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  1. 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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