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Apricot Scones

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  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Margarine 1⁄4 Cup (4 tbs), chilled and cut into pieces
  Chopped dried apricots 1⁄3 Cup (5.33 tbs)
  Nonfat buttermilk 1⁄4 Cup (4 tbs)
  Apricot nectar 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Egg white 1 , beaten
  Sugar 1 Tablespoon

Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add apricots; toss well.
Combine buttermilk, nectar, and egg; add to dry ingredients, stirring just until moistened(Dough will be sticky.)
Turn out onto a lightly floured surface; knead 4 to 5 times.
Pat into a 9-inch circle on a baking sheet coated with cooking spray.
Cut into 12 wedges, cutting to, but not through, bottom of dough.
Brush with egg white; sprinkle with 1 tablespoon sugar.
Bake at 400° for 15 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 466

% Daily Value*

Total Fat 52 g80.7%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1903.8 mg79.3%

Total Carbohydrates 300 g100.1%

Dietary Fiber 10.8 g43.1%

Sugars 99.2 g

Protein 37 g74.6%

Vitamin A 84.2% Vitamin C 18.8%

Calcium 65.2% Iron 82.5%

*Based on a 2000 Calorie diet

Apricot Scones Recipe