Glazed Apricot Scones

A sweet glaze and toasted almonds make these tender scones the perfect complement to a hot cup of coffee.


10 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 203
Fat 5.2 g
Satfat 2.3 g
Protein 4.0 g
Carbohydrate 35.5 g
Cholesterol 32 mg
Iron 1.6 mg
Sodium 224 mg
Caloriesfromfat 23 %
Fiber 1.0 g
Calcium 96 mg


2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/3 cup dried apricots, minced
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
2 tablespoons honey
Cooking spray
1/2 cup powdered sugar
2 teaspoons 1% low-fat milk
1 tablespoon sliced almonds, toasted


Preheat oven to 375°.

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.

Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.

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.

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.