Apricot Scones


  • 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



  1. Wash hands with warm, soapy water for 20 seconds.
  2. Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
  3. Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
  4. Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  5. Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
  6. Stir in apricots.
  7. Mix together cream and egg until blended in a separate container. 
  8. 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.
  9. 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.
  10. Freeze for 60 minutes. Preheat oven to 375°F.
  11. Bake scones 20-30 minutes until golden brown.
  12. 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

Translate »