Zaarbucks Famous Apricot Almond Scones
photo by Outta Here
- Ready In:
- 37mins
- Ingredients:
- 16
- Serves:
-
8-12
ingredients
- 1⁄2 cup nonfat plain yogurt
- 1⁄2 cup fat free sour cream
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 teaspoons almond extract
- 2 cups flour
- 2 tablespoons flour
- 1⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 -4 tablespoons chilled reduced fat margarine or 3 -4 tablespoons low-fat butter
- 1⁄3 cup dried apricot, small diced
- 1⁄4 cup sliced almonds
- 2 teaspoons nonfat milk
- 2 teaspoons granulated sugar
- cooking spray
directions
- Preheat oven to 400°F.
- Prepare baking sheet by spraying lightly with cooking spray.
- In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
- Cut in the margarine until the mixture resembles course meal.
- Add the apricots and almonds into the flour mixture and mix thoroughly.
- In a smaller bowl, mix together the yogurt, sour cream, and extracts.
- Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
- Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
- Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
- Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
- Bake the scones 20 - 22 minutes.
- Best served warm but cold is good too.
- Enjoy!
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Reviews
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Tweaks
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These are soooooo good. We're naughty so I used the full-fat dairy ingredients (yogurt, sour cream and butter), though I did use whole wheat pastry flour for the flour and sucanat instead of sugar. I completely forgot to do the milk wash and sugar, but they were still super-delicious. Probably the best scones I've ever had. I had one for a bedtime snack last night, one for breakfast and one for a midmorning snack today and I still want more! I used Turkish apricots which were wonderful in this-creamy, fruity and buttery. Great easy to follow instructions, too. A true keeper. Thank you so much, Toni!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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