Glazed Apricot Scones

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

Yield: 10 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 5.2g
  • Saturated fat: 2.3g
  • Protein: 4.0g
  • Carbohydrate: 35.5g
  • Cholesterol: 32mg
  • Iron: 1.6mg
  • Sodium: 224mg
  • Calories from fat: 23%
  • Fiber: 1.0g
  • Calcium: 96mg

Ingredients

  • 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

Preparation

  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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