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Dried Apricot and Currant Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Cold unsalted butter/Margarine||2 Tablespoon, cut into small pieces|
|Canola oil||1 Tablespoon|
|Dried apricots||1⁄2 Cup (8 tbs), slivered|
|Currants||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||3 Tablespoon|
Serving size: Complete recipe
Calories 1794 Calories from Fat 371
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 17 g84.9%
Trans Fat 0.1 g
Cholesterol 65.4 mg
Sodium 2244.8 mg93.5%
Total Carbohydrates 316 g105.5%
Dietary Fiber 13.9 g55.7%
Sugars 113.1 g
Protein 43 g85.1%
Vitamin A 62.4% Vitamin C 40.1%
Calcium 139.3% Iron 86.8%
*Based on a 2000 Calorie diet
Coat a baking sheet with no-stick spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter or margarine and oil until the mixture resembles fine meal.
Add the apricots and currants and toss to combine.
Stir in the yogurt and milk until just incorporated.
Transfer to a lightly floured surface and pat out to an 8" circle.
Cut into 12 wedges and place on the prepared baking sheet, being careful not to let the pieces touch.
Bake for 12 to 15 minutes, or until lightly browned on top.