A sweet glaze and toasted almonds make these tender scones the perfect complement to a hot cup of coffee.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
10 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.

  • Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.

  • Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.

  • Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

203 calories; fat 5.2g; saturated fat 2.3g; protein 4g; carbohydrates 35.5g; cholesterol 32mg; iron 1.6mg; sodium 224mg; calories from fat 23%; fiber 1g; calcium 96mg.
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