Apricot Scones

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

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 24%
  • Fat: 5.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 33.7g
  • Fiber: 1.3g
  • Cholesterol: 47mg
  • Iron: 1.8mg
  • Sodium: 239mg
  • Calcium: 71mg

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

  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.
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.

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