Buttermilk Apricot Scones Recipe


MethodMain Ingredient


 All purpose flour2 Cup (32 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Baking powder1 1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Margarine1⁄4 Cup (4 tbs), chilled and cut in small
 Dried apricots1⁄3 Cup (5.33 tbs), chopped
 Low fat buttermilk1⁄4 Cup (4 tbs)
 Apricot nectar1⁄4 Cup (4 tbs)
 Egg1 Large, beaten
 Egg white1 Large, beaten
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1792 Calories from Fat 465

% Daily Value*

Total Fat 52 g80.6%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 1903.1 mg79.3%

Total Carbohydrates 296 g98.7%

Dietary Fiber 10.3 g41.1%

Sugars 95.6 g

Protein 37 g74.1%

Vitamin A 79.4% Vitamin C 18.7%

Calcium 64.8% Iron 81.5%

*Based on a 2000 Calorie diet


Preheat oven to 400°.
Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add apricots; toss well.
Combine buttermilk, nectar, and egg in a bowl; stir well.
Add to flour mixture, stirring just until moist (dough will be sticky).
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.