Glazed Apricot Scones Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs)
 Granulated sugar2 Tablespoon
 Baking powder2 1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Chilled butter3 1⁄2 Tablespoon, cut into small pieces
 Dried apricots1⁄3 Cup (5.33 tbs), minced
 1% milk1⁄2 Cup (8 tbs) (Low Fat)
 Egg1 Large, lightly beaten
 Honey2 Tablespoon
 Cooking spray1 Tablespoon
 Powdered sugar1⁄2 Cup (8 tbs)
 1% milk2 Teaspoon (Low Fat)
 Sliced almonds1 Tablespoon, toasted

Nutrition Facts

Serving size: Complete recipe

Calories 2183 Calories from Fat 620

% Daily Value*

Total Fat 71 g108.7%

Saturated Fat 32 g160%

Trans Fat 0 g

Cholesterol 330.5 mg

Sodium 1620.5 mg67.5%

Total Carbohydrates 351 g117.1%

Dietary Fiber 11.8 g47.3%

Sugars 146.3 g

Protein 41 g83%

Vitamin A 67.2% Vitamin C 0.97%

Calcium 120.9% Iron 87.9%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 375°.
2. 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.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. 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.
5. 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.
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