You are here

Buttermilk Apricot Scones

Melting.pot's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine 1⁄4 Cup (4 tbs), chilled and cut in small
  Dried apricots 1⁄3 Cup (5.33 tbs), chopped
  Low fat buttermilk 1⁄4 Cup (4 tbs)
  Apricot nectar 1⁄4 Cup (4 tbs)
  Egg 1 Large, beaten
  Egg white 1 Large, beaten
  Sugar 1 Tablespoon
Directions

Preheat oven to 400°.
Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add apricots; toss well.
Combine buttermilk, nectar, and egg in a bowl; stir well.
Add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times.
Pat dough into a 9-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting to, but not through, bottom of dough.
Brush with egg white, and sprinkle with 1 tablespoon sugar.
Bake at 400° for 15 minutes or until golden.

Recipe Summary

Method: 
Baked
Ingredient: 
Apricot

Rate It

Your rating: None
4.082355
Average: 4.1 (17 votes)