Apricot Drop Scones


Apricot Drop Scones


These are the easiest scones,ever!  They taste pretty good too, light and not too rich.  You can use any fruit that you have, I’ve made them with blueberries and I think dried strawberries would be interesting too.  I don’t make scones that often, because they use so much butter and because they make such a mess with rolling them out.  These are as quick and easy as muffins with no rolling mess and only a 1/4 cup of butter.  My kids were eating them by the handfuls after school and the only comment I got was a muffled “GOOD” while they were stuffing more in their mouths.  If you like or love scones, you’ve got to give these a try.

Apricot Drop Scones


2 cups all purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup vanilla yogurt

1 cup dried apricots, chopped

1 egg

1 teaspoon vanilla extract

1/4 cup butter, melted

for glaze:

1 cup powdered sugar

2 tablespoons milk

1 tablespoon vanilla extract

Cooking Directions:

Pre-heat oven to 400 degrees.  In a large mixing bowl, add flour, sugar, baking powder, soda and salt.  Stir to combine.  In a small bowl add melted butter, yogurt, egg and vanilla and mix well.  Stir wet ingredients into dry until just combined.  Fold in apricots.  Drop by tablespoonfuls onto a greased or lined baking sheet.  Bake for 10-14 minutes or until lightly browned.  Mix all ingredients for glaze in a small bowl and drizzle over warm scones.  



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