Buttermilk-Apricot Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicate scones are best served one way-hot. The wedges that taste heavenly just minutes out of the oven often seem dry and less flavorful after they cool. Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup sugar |
1/4 cup chilled stick margarine, cut into small pieces |
1/3 cup chopped dried apricots |
1 egg, lightly beaten |
1/4 cup nonfat buttermilk |
1/4 cup apricot nectar |
vegetable cooking spray |
1 egg white, lightly beaten |
1 tablespoon sugar |
Directions:
1. Combine first 5 ingredients; cut in margarine 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 moistened. (Dough will be sticky.)
2. Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400° for 15 minutes or until golden. Serve hot.
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