Apricot Scones

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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

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Yield: Serves 4

Apricot Scones

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  • 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 © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  3 Responses to “Apricot Scones”

  1. Amanda Webster — June 18, 2015 @ 9:29 am

    I love apricots, so I’m going to try your recipe for sure!

  2. Anne Park — June 23, 2015 @ 8:22 am

    It’s delicious!

  3. homepage — December 20, 2017 @ 1:50 am

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