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 Pillsbury.com
Yield: Serves 4
- 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.
All text and images © Angela McGowan / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.