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Apricot Scones

Photo: Becky Luigart-Stayner
Yield 1 dozen (serving size: 1 scone)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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).

  3. 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.

Cook's Notes

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.