Home Desserts Apricot Yogurt Scones

Apricot Yogurt Scones

These scones are more tender than traditional.  Think of these palm-sized treats as a cross between a biscuit and a breakfast roll.

I recommend dropping them directly onto the baking sheet from the mixing bowl rather than trying to pat them into a circle and cut out shapes due to the fact that the dough is moister then regular scones.  You may ice them for more color, but they don't need them.  Makes a great company breakfast treat

apricotsconesMakes about 8 palm-sized 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

For the glaze:
1 cup (6 oz) confectioner's sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preheat the oven to 400°F. Line a baking sheet with parchment.