1/5 Photos of Zaarbucks Famous Apricot Almond Scones
In July 2005, five women set out to Florence Italy to found Zaarbucks, a chain of kiosks serving coffees, teas, jaffles, fudge and baked goods. Early on, the group's business manger, PanNan, figured out that customers hooked on their fabulous baked goods would soon gain so much weight they would stop buying their daily muffins and scones. Quickly Bergy and Derf began working on a new recipe for a deletable new scone that would be kind to the figure. Having developed a basic recipe for light scones, they worked with Madeleine M. to develop a range of flavor combinations that would rival none. Apricot-Almond was by far my favorite so today, one time only, I'm sharing the recipe with you. Don't tell 'em where you got the recipe.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 400°F.
- 2Prepare baking sheet by spraying lightly with cooking spray.
- 3In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
- 4Cut in the margarine until the mixture resembles course meal.
- 5Add the apricots and almonds into the flour mixture and mix thoroughly.
- 6In a smaller bowl, mix together the yogurt, sour cream, and extracts.
- 7Cut 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.
- 8Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
- 9Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
- 10Using 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).
- 11Bake the scones 20 - 22 minutes.
- 12Best served warm but cold is good too.
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Nutritional Facts for Zaarbucks Famous Apricot Almond Scones
Serving Size: 1 (59 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 224.5
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 0.6 g
- Cholesterol 1.7 mg
- Sodium 397.8 mg
- Total Carbohydrate 40.6 g
- Dietary Fiber 1.6 g
- Sugars 12.9 g
- Protein 5.9 g