Apricot Greek Yogurt Scones

Date Attempted: 8/7/16

Recipe Number: 23

I love grab and go breakfasts, I especially love grab and go breakfasts when they incorporate fruit. Apricots are one of my favorites so I thought I’d make this treat for breakfast this week. I think that they are sweet enough without the glaze so I didn’t even make that and I’ve been loving on them with some goat cheese and basil in the mornings.

Link: The Kitchnn Apricot Yogurt Scones

Go below for my recipe/review

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They look kind of like strange shaped sickly scones but I promise they tasted amazing.

Review: Yes I would make this again. The original recipe called for dried apricots and I used fresh ones and I think that really added something special. the dough was light and pretty wet so they didn’t come out exactly like the picture but I’d def make again. Maybe add in some basil next time — I’m on a huge basil kick right now. I also made too many scones for me to eat this week, its truly sad, so I brought them into work and I got a few compliments from coworkers on them!

IMG_7011
This is what the batter looked like as I was scooping it onto the baking sheet. I gave up on using the measuring cup pretty quickly.

Remi’s Recipe (modifying the Kitchnn’s recipe)

Apricot Yogurt Scones

1 HEAPING cup (about 5 oz) fresh apricots, roughly chopped (if using dried follow her steps below to reconsitute and the same ammount about a cup)
2 cups (10 oz) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup (2 oz) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons (3 oz) cold unsalted butter, cut into 12 or so pieces
1 large egg
3/4 cup (6 oz) plain yogurt (greek plain yogurt)
1/4 cup (2 oz) milk  (I used almond-coconut milk)
1 teaspoon vanilla extract

Preheat the oven to 400°F. Line a baking sheet with parchment.

Plump the apricots in one cup of very hot water for about 10 minutes. Drain, pat dry, and set aside.

Whisk together the flour, baking powder and soda, sugar, cinnamon, and salt in a large mixing bowl. Cut the butter into the flour with your fingertips or a pastry cutter until no pieces larger than a pea remain. Add the drained apricots and toss to coat with flour.

In a separate bowl, whisk together the egg, yogurt, milk, and vanilla. Pour over the dry mix and use a spatula to gently combine them together. Mix just until there is no more dry flour visible in the dough.

Use a 1/2-cup measure (or use your hands like I did — I know, barbaric) to scoop out the dough and drop it onto the baking sheet. Space the scones about an inch apart.

Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.

Scones are best the day that they are made, but will keep in an airtight container for about three days.

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