Buttermilk-Apricot Scones
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Buttermilk-Apricot Scones
Last updated 6/12/2012 12:42:13 AM. Recipe ID 1197. Report a problem with this recipe.
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      Title: Buttermilk-apricot scones
 Categories: None
      Yield: 1 Servings
MMMMM----------------------DRY INGREDIENTS---------------------------
      2 c  Flour
    1/4 c  Sugar
    1/2 tb Baking powder
    1/2 ts Baking soda
    1/4 ts Salt

MMMMM---------------------MOIST INGREDIENTS--------------------------
    1/4 c  Margarine or butter, chilled
           -and cut into small pieces
    1/3 c  Chopped dried apricots
    1/4 c  Buttermilk or yogurt
    1/4 c  Apricot nectar
      1    Egg, lightly beaten
  Combine the dry ingredients in a bowl; cut in margarine with a pastry
  blender (or two forks) until the mixture resembles coarse meal. Add
  the apricots and toss well, making sure each piece is well coated in
  flour and not clumped up with other apricot pieces. Make a well in
  the center of the mixture.  Combine buttermilk, apricot nectar, and
  egg; add to the well and mix with dry ingredients, until dry
  ingredients are moistened (dough will be sticky).
  Turn dough out onto a lightly floured surface, flour you hands, and
  kneaded 4-5 times or knead it while still in the bowl (not
  traditional, but it seems to work for me). Pat dough into a 9" circle
  on a baking sheet coated with cooking spray.  Cut dough into 8
  wedges. Bake at 400 degrees F for 15 minutes, or until golden.
  Serve warm.
  Each scone will be around 230 calories (30% from fat) more or less,
  depending on the fat content of the buttermilk. I find yogurt works
  as well as buttermilk in the recipe. You could also brush the top of
  the scones with a little beaten egg white and sprinkle with sugar
  before backing, for a little extra sweetness.

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Recipe ID 1197 (Apr 03, 2005)

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