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Apricot Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs), chilled and cut into pieces|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Nonfat buttermilk||1⁄4 Cup (4 tbs)|
|Apricot nectar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 1809 Calories from Fat 466
% Daily Value*
Total Fat 52 g80.7%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1903.8 mg79.3%
Total Carbohydrates 300 g100.1%
Dietary Fiber 10.8 g43.1%
Sugars 99.2 g
Protein 37 g74.6%
Vitamin A 84.2% Vitamin C 18.8%
Calcium 65.2% Iron 82.5%
*Based on a 2000 Calorie diet
Add apricots; toss well.
Combine buttermilk, nectar, and egg; add to dry ingredients, stirring just until moistened(Dough will be sticky.)
Turn out onto a lightly floured surface; knead 4 to 5 times.
Pat into a 9-inch circle on a baking sheet coated with cooking spray.
Cut into 12 wedges, cutting to, but not through, bottom of dough.
Brush with egg white; sprinkle with 1 tablespoon sugar.
Bake at 400° for 15 minutes.