Buttermilk Apricot Scones Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup chilled stick margarine, cut into small pieces | ||
| Dried apricots | 1/3 Cup (16 tbs), chopped | |
| 1/4 cup low-fat buttermilk | ||
| 1/4 cup apricot nectar | ||
| 1 large egg, lightly beaten | ||
| Cooking spray | ||
| 1 large egg white, lightly beaten | ||
| Sugar | 1 Tablespoon | |
Directions
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.
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.
Chef
