Glazed Apricot Scones
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||2 1⁄2 Teaspoon|
|Chilled butter||3 1⁄2 Tablespoon, cut into small pieces|
|Dried apricots||1⁄3 Cup (5.33 tbs), minced|
|1% milk||1⁄2 Cup (8 tbs) (Low Fat)|
|Egg||1 Large, lightly beaten|
|Cooking spray||1 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|1% milk||2 Teaspoon (Low Fat)|
|Sliced almonds||1 Tablespoon, toasted|
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.
5. Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons
milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.