Buttermilk Apricot Scones
"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
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
- 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.
- Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
- 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.
- Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
- Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm.
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Reviews
-
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. -
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!
RECIPE SUBMITTED BY
I am the wife of my wonderful husband John and the mother of 3 boys, Zander 5yrs, Asher 2 1/2yrs, and Tiernan 10 months. We live in and love Alaska. I love to hike and camp and go running in the mountains. I work part time as a hairstylist in a little salon in my home. I also enjoy scrap-booking, photography, and reading a really good book(my latest was Twilight by Stephenie Meyer). And I love to cook, especially bake!
How I rate recipes:
5 Stars - This recipe is perfect. I would recommend it to others and would definitely make again.
4 Stars - This recipe was good but I would change something in it next time.
3 Stars - This is a recipe I would not make again, but it was ok.
2 Stars - I would not make this recipe again and we didn't like it at all.
1 Star - This recipe did not work out or the taste was unappealing and I wouldn't make it again.
