Return to Content

Apricot Scones

Apricot Scones
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 12 to 14 scones.

Moist and rich but only subtly sweet, these scones are pretty as a picture. -- The Maine Stay, Kennebunkport, Maine


Ingredients:

  • 4 ounces dried apricots
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 2 sticks margarine, softened
  • 1/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup plain yogurt

Instructions:

Put the apricots, water, lemon juice, and honey in a food processor and mix until the consistency of a thick puree. Set aside.


In a large bowl, beat the margarine until creamy. Add the sugar, eggs, and vanilla, and beat until fluffy. In another bowl, combine the flour, baking powder, and salt, and stir into the creamed mixture until well blended. Add the yogurt and mix well. Then fold the apricot puree into the batter until just swirled through.


Using an ice-cream scoop, put the batter on ungreased cookie sheets, placing the mounds about 2 inches apart. Loosely cover with plastic wrap and freeze overnight.


Bake in a preheated 350 degree oven for 15 minutes. Reduce the heat to 325 degree and bake until light golden brown, about 10 minutes longer. Cool on a wire rack.


NOTE: After freezing the batter, the individual unbaked scones can be transferred to a plastic bag or airtight container and stored in the freezer for up to six weeks. This allows you to bake only as many scones as you need at a time.


Updated Wednesday, January 23rd, 2008

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

One Response to Apricot Scones

  1. Railrose January 9, 2015 at 10:35 am #

    Followed recipe exactly. #24 ice cream scoop yielded 2 dozen small scones. Moist and tender as described. Mild flavor and barely sweet. Kept frozen and bagged most of them for later use – this makes the recipe more desirable for me. Baked a few the next morning – bottoms burned in my oven on the recommended ungreased cookie sheet. Next time will use parchment paper for freezing and baking. Will make again – and maybe use a different dried fruit as hubby is not fond of Apricots. A bit more sugar might be nice for my taste.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111