Eclectic Recipes Apricot Scones | Eclectic Recipes

Apricot Scones


While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.

This recipe was developed for


Apricot Scones


  • 2 1/2 cups Pillsbury BEST® All Purpose Flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup (from a 6 oz container) Yoplait® Greek Fat Free plain yogurt
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup chopped dried apricots    


Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.

In large bowl, sift flour, baking powder, salt and sugar. Mix in, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in apricots.

On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.

Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.

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