Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light November 1999

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Credit: Becky Luigart-Stayner

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Yield:
1 dozen (serving size: 1 scone)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Chef'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.

Nutrition Facts

196 calories; calories from fat 24%; fat 5.2g; saturated fat 2.8g; mono fat 1.5g; poly fat 0.4g; protein 4.4g; carbohydrates 33.7g; fiber 1.3g; cholesterol 47mg; iron 1.8mg; sodium 239mg; calcium 71mg.
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