The Seagull Inn Bed & Breakfast Inn Marblehead, Massachusetts On Marblehead Neck, with ocean and harbor views from decks and some rooms, guest suites offer seaside living at its best. Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Pets Welcome Our Favorite Recipe Kid Friendly   Availability Search: See which rooms are available during your stay. Check in: Check out: Powered by Webervations Clear search results Rooms Available from  to

4 oz Dried Apricots
1/2 c Water (more may be needed to make a paste)
1 T Lemon Juice
2 T Honey
2 Sticks Butter, softened
1/4 c Sugar
3 Large Eggs
1 ts Vanilla Extract
3 c All Purpose Flour
1 T Baking Powder
1/4 ts Salt
2/3 c Plain Yogurt

Put the apricots, water, lemon juice and honey in a blender and mix until the consistency of a thick puree. Set aside.

In a large bowl, beat the margarine until creamy. Add the sugar, eggs and vanilla and beat until fluffy. In another bowl, combine the flour, baking powder and salt. Stir into the creamed mixture until well blended. Add the yogurt and mix well. Then fold the apricot puree into the batter until just swirled through.

Using an ice cream scoop, put the batter on ungreased cookie sheets, placing the mounds about 2 inches apart. Loosely cover with plastic wrap and freeze overnight.

Bake in a preheated 350 degree oven for 15 minutes. Reduce heat to 325 degrees and bake 10 minutes longer or until light golden brown. Cool on a wire rack. Makes 21 scones.

Note: After freezing the batter, the individual unbaked scones can be transferred to a plastic bag or airtight container and stored in the freezer for up to six weeks. This allows you to bake only as many scones as you need at a time.

back to first page

Click-on these pages for more information:  | Introduction | Pets Welcome | Our Favorite Recipe | Kid Friendly |

back to top of this page