Apricot Greek Yogurt Scones

Today was Roomie #1’s family’s last day visiting us in Hawaii. After a visit full of beaches and hikes, shopping and shave ice, and a whole lot of relaxation time, they are headed back to Maine and we are slowly getting back to a normal routine.

Sister boding time

Sister bonding time

It is always fun to have guests visit from the Mainland because I get to see the island from their perspective. Oahu is totally different for someone who has never seen it before compared to how I experience it. I spend a lot of time in the mountains or at the beach but I also spend a lot of time thinking about the mundane daily activities like traffic and grocery shopping that aren’t nearly as fun. Any time we have guests at the house, we commit most of our time to showing them all the best of the island.

Black Currant flavored Snow

Black Currant flavored Snow

That means beach, hiking, and, of course, lots of food! Snow, a Taiwanese dessert, was the big hit of the trip. This is a fantastic creation essentially composed of a cream base frozen in a solid block and then shaved very thinly and topped with all sorts of wonderful things like mochi and boba. Frost City is a must for anyone visiting Hawaii who wants a real treat!

For their last breakfast (and my dessert), I made them a batch of fresh apricot scones with Greek yogurt. I like to believe that the yogurt and the apricots make them a bit healthier but I will admit that any scone is basically cake for breakfast which is a beautiful thing. These ones are tender and moist. If you wanted the traditional crackly sugary top, sprinkle some raw sugar on the dough before you cut it. If you prefer, you can also use peaches or another fairly firm fruit you like. I like to make extra dough and freeze unbaked scones so I can bake them fresh in the morning. [That can win you some bonus points with guests because it looks like you worked so hard early in the morning even if you didn’t!]

Happy baking! ~ Molly

Apricot Greek Yogurt Scones

  • Servings: 8
  • Print


  • 2 cups AP flour
  • ⅓ cup sugar
  • 1 tbsp honey
  • 2 tsp baking soda
  • pinch salt
  • 4 fresh apricots, chopped
  • 5 tbsp cold butter, chopped
  • ½ cup greek yogurt
  • 2 tbsp cream


  1. Preheat oven to 425* F
  2. Whisk dry ingredients together in a large bowl
  3. Cut butter into flour mixture with two forks or rub between your fingers until the mixture resembles coarse cornmeal; Toss apricots in flour mixture until coated evenly
  4. Whisk yogurt, cream, and honey together; stir into flour mixture until just combined
  5. Turn dough onto a lightly floured surface and knead gently 10 times; pat dough into a circle approximately ¾” thick
  6. Cut dough into 8 slices with a floured knife; arrange on parchment covered baking sheet
  7. Bake 12-15 minutes, until golden

4 thoughts on “Apricot Greek Yogurt Scones

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