-
1
Preheat the oven to 400F Line a baking sheet with parchment.
-
2
Plump the apricots in one cup of very hot water for about 10 minutes.
-
3
Drain, pat dry, and set aside.
-
4
Whisk together the flour, baking powder and soda, sugar, cinnamon, and salt in a large mixing bowl.
-
5
Cut the butter into the flour with your fingertips or a pastry cutter until no pieces larger than a pea remain.
-
6
Add the drained apricots and toss to coat with flour.
-
7
In a separate bowl, whisk together the egg, yogurt, milk, and vanilla.
-
8
Pour over the dry mix and use a spatula to gently combine them together.
-
9
Mix just until there is no more dry flour visible in the dough.
-
10
Use a 1/2-cup measure to scoop out the dough and drop it onto the baking sheet.
-
11
Space the scones about an inch apart.
-
12
Use floured hands to gently pat the mounds into disks or tidy up the edges.
-
13
Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms.
-
14
When the scones have cooled completely, whisk together the glaze ingredients and drizzle a spoonful on the top of each scone.
-
15
The glaze will harden within fifteen minutes or so.
-
16
Scones are best the day that they are made, but will keep in an airtight container for about three days.
