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Glazed Apricot Scones

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  All purpose flour 2 Cup (32 tbs)
  Granulated sugar 2 Tablespoon
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chilled butter 3 1⁄2 Tablespoon, cut into small pieces
  Dried apricots 1⁄3 Cup (5.33 tbs), minced
  1% milk 1⁄2 Cup (8 tbs) (Low Fat)
  Egg 1 Large, lightly beaten
  Honey 2 Tablespoon
  Cooking spray 1 Tablespoon
  Powdered sugar 1⁄2 Cup (8 tbs)
  1% milk 2 Teaspoon (Low Fat)
  Sliced almonds 1 Tablespoon, toasted

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.
5. Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons
milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.

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Glazed Apricot Scones Recipe