- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 3 cups flour
- ½ cup (1 stick) unsalted butter, chilled
- 1 large egg
- ½ cup plain Greek yogurt
- 1/2 – 1 cup of milk (add enough milk to yogurt to make 1 1/3 cups)
- 1/3 cup finely chopped dried apricots
- 1/3 cup white chocolate chips
- Wash hands with warm, soapy water for 20 seconds.
- Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
- Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
- Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
- Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
- Stir in apricots.
- Mix together cream and egg until blended in a separate container.
- Add mixture to flour mixture. Stir gently with a fork until it just comes together as a shaggy dough. Handling the dough as little as possible, turn out onto lightly floured surface and shape into a ball.
- Cut ball in half. Pat each half into a 1-inch thick circle on the parchment-lined baking sheet. Cut each circle into 8 equal-sized triangle wedges. No need to separate the wedges.
- Freeze for 60 minutes. Preheat oven to 375°F.
- Bake scones 20-30 minutes until golden brown.
- Melt white chocolate chips and drizzle over tops of scones. Best served the same day. Baked scones can be frozen for later use.
Makes 16 servings, each scone is 1 serving