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
1/2 cup powdered sugar
2 teaspoons 1% low-fat milk
1 tablespoon sliced almonds, toasted
How to Make It
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.