Buttermilk-Apricot Scones

Cooking Light
Delicate scones are best served one way--hot. The wedges that taste heavenly just minutes out of the oven often seem dry and less flavorful after they cool.
1 dozen (serving size: 1 scone)


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2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup chilled stick margarine, cut into small pieces
1/3 cup chopped dried apricots
1 egg, lightly beaten
1/4 cup nonfat buttermilk
1/4 cup apricot nectar
Vegetable cooking spray
1 egg white, lightly beaten
1 tablespoon sugar


Combine first 5 ingredients; cut in margarine with a pastry blender until mixture resembles coarse meal. Add apricots; toss well. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moistened. (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. Serve hot.

Created date

January 1996

Nutritional Information

Calories 149
Caloriesfromfat 27 %
Fat 4.5 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 24 g
Fiber 0.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 184 mg
Calcium 46 mg