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Dried Apricot And Currant Scones

Healthycooking's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Currant

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