Buttermilk Apricot Scones

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Cooking Light

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
  3. Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
  4. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
  5. Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
  6. Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
  7. Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm.

Reviews

(2)
Most Helpful

These were great. Other than converting this recipe to gluten free, I did make two other changes ~ 1) added 2 T ground flax seed {which I add to all my baked goods} and 2) I used a small scoop to make individual scones {they were more like biscuits because of this, but are easy to handle because I make them gluten free}. Will definitely make these again. Thanks for posting this. Made for Bargain Basement Tag.

LARavenscroft March 20, 2010

These tasted good, but were more cakey than scone-y. I think this is because of the low proportion of butter to flour. But given the low calorie count, they were more than acceptable. I kneaded this right in the bowl - a trick I learned from an aunt - saves a cleanup step and minimizes flour. Also, I patted out into a rough square and cut into squares - wedges this slender don't seem to hold up, esp. the pointy end. And my mouth doesn't really care what shape they are!

duonyte April 01, 2007

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