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.

Recipe by Cooking Light January 1996

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
  • 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.

Source

Cooking Light 5-Star 1996

Nutrition Facts

149 calories; calories from fat 27%; fat 4.5g; saturated fat 0.9g; protein 3.2g; carbohydrates 24g; fiber 0.7g; cholesterol 18mg; iron 1.2mg; sodium 184mg; calcium 46mg.
Advertisement
Advertisement