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Buttermilk Apricot Scones

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  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1792 Calories from Fat 465

% Daily Value*

Total Fat 52 g80.6%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1903.1 mg79.3%

Total Carbohydrates 296 g98.7%

Dietary Fiber 10.3 g41.1%

Sugars 95.6 g

Protein 37 g74.1%

Vitamin A 79.4% Vitamin C 18.7%

Calcium 64.8% Iron 81.5%

*Based on a 2000 Calorie diet


Buttermilk Apricot Scones Recipe