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Apricot Scones
Servings 12
Calories 187 kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chilled butter or stick margarine -- cut into small pieces
- 1/2 cup finely chopped dried apricots
- 1/2 cup low-fat buttermilk
- 2 large eggs
- Cooking spray
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 400°.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
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Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.
