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Buttermilk Apricot/Rhubarb Scones

 
Buttermilk Apricot/Rhubarb Scones
32

Buttermilk Apricot/Rhubarb Scones recipe

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

Dry ingredients
2 cups all-purpose flour
¼ cup sugar
½ tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Moist ingredients
¼ cup butter
or margarine, chilled, cut into small pieces
cup apricots, dried
chopped, or rhubarb
*
¼ cup buttermilk
or yogurt
¼ cup apricot nectar
1 each eggs
lightly beaten

Directions

Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal.

Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces.

Make a well in the center of the mixture. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky).

Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4 to 5 times or knead it while still in the bowl (not traditional, but it seems to work for me).

Pat dough into a 9 inch circle on a baking sheet coated with cooking spray.

Cut dough into 8 wedges.

Bake at 400℉ (200℃) for 15 minutes, or until golden.

Serve warm.

You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before backing, for a little extra sweetness.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 40829% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 331mg 14%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 14%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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