Dried Apricot and Currant Scones
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Cold unsalted butter/Margarine||2 Tablespoon, cut into small pieces|
|Canola oil||1 Tablespoon|
|Dried apricots||1⁄2 Cup (8 tbs), slivered|
|Currants||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||3 Tablespoon|
Preheat the oven to 425°F.
Coat a baking sheet with no-stick spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter or margarine and oil until the mixture resembles fine meal.
Add the apricots and currants and toss to combine.
Stir in the yogurt and milk until just incorporated.
Transfer to a lightly floured surface and pat out to an 8" circle.
Cut into 12 wedges and place on the prepared baking sheet, being careful not to let the pieces touch.
Bake for 12 to 15 minutes, or until lightly browned on top.