Apricot Yogurt Scones
Filled with the whole food goodness of fresh apricots, honey, and yogurt these Apricot Yogurt Scones are a lovely breakfast to sit down and enjoy with a hot cup of coffee. Hints of cinnamon and vanilla compliment the sweet honey and fruit for a delightful way to start off your day.
Ingredients
- 2 cups Flour, White Whole Wheat
- 1 tablespoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ cups Honey
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- ⅓ cups Butter
- 1 ¼ cups pit and dice Apricot
- 1 individual Egg
- ¾ cups Yogurt, Plain
- ¼ cups Whole Milk
- 1 teaspoon Vanilla Extract
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Line indicated number of baking sheets with parchment.
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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.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line indicated number of baking sheets with parchment.
- Whisk together the flour, baking powder and soda, honey, cinnamon, and salt in a 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 at 400 degrees for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 scone Amount Per Serving
- Calories
- 244
- Total Fat
- 9g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 48mg
- Sodium
- 412mg
- Total Carbohydrates
- 39g
- Fiber
- 4g
- Sugar
- 11g
- Protein
- 7g
- WW Freestyle
- 8
5 Comments
Join the discussionDo you think this would work with peaches and greek yogurt?
I think that would work great!
ooh, I just got a great deal on nectarines today! I’ll have to try this out with them!!
Briliant grated frozen butter! I will be doing this again. Love fresh apricots instead of dried
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.