Apricot Scones

Apricot Scones Recipe
Photo: Becky Luigart-Stayner
These delicious homemade scones, studded with chopped dried apricots, are perfect for a British-style breakfast or afternoon snack.  Experiment with other dried fruits for endless variations on this basic scone recipe.

Yield:

1 dozen (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 24 %
Fat 5.2 g
Satfat 2.8 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 33.7 g
Fiber 1.3 g
Cholesterol 47 mg
Iron 1.8 mg
Sodium 239 mg
Calcium 71 mg

Ingredients

2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup finely chopped dried apricots
1/2 cup low-fat buttermilk
2 large eggs
Cooking spray
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.

Note:

Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack. Wrap in aluminum foil; reheat at 350º for 25 minutes.

November 1999
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