Sunday, July 1, 2012

Apricot Breakfast Scones

I was feeling the calling to make scones this morning…
I am so glad I did too! 
Just the right thing for a sunny first day of July…
Apricot Scones

Preheat oven to 425 degrees

In a large bowl mix:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup raw sugar

6-8 tablespoons of butter, cold chopped into small pieces.

Using your fingers, rub the butter into the flour 
until it resembles bread crumbs.

1 egg
1/2 cup yogurt
4-5 very ripe apricots sliced

Gently mix all the ingredients together. 
Make sure not to over mix or they will become doughy. 

Press onto a floured board and cut into one inch squares.

Bake at 425 degrees for 12-14 minutes.


1 comment:

  1. mmm...they looks delicious!!!!
    what a great breakfast!!!