Buttermilk Apricot Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From Cooking Light 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.
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