Buttermilk Apricot Scones

Submitted by akgrown

"From Cooking Light"

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 12

ingredients

• 2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup sugar
• 1⁄4 cup butter, chilled and cut into chunks
• 1⁄3 cup dried apricot, chopped
• 1 egg, beaten lightly
• 1⁄4 cup low-fat buttermilk
• 1⁄4 cup apricot nectar (like kern's canned juice)
• 1 large egg white, lightly beaten
• 1 tablespoon sugar

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

[LARavenscroft]

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.

 

[duonyte]

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!