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.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note