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Ingredientes
- 2 c. Flour
- 1/4 c. Sugar
- 1/2 Tbsp. Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/4 c. Margarine or possibly butter, chilled and cut into small pcs
- 1/3 c. Minced dry apricots
- 1/4 c. Buttermilk or possibly yogurt
- 1/4 c. Apricot nectar
- 1 x Egg, lightly beaten
Direcciones
- Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or possibly two forks) till the mix resembles coarse meal. Add in the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pcs. Make a well in the center of the mix. Combine buttermilk, apricot nectar, and egg; add in to the well and mix with dry ingredients, till dry ingredients are moistened (dough will be sticky).
- Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4-5 times or possibly knead it while still in the bowl (not traditional, but it seems to work for me). Pat dough into a 9" circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400 degrees F for 15 min, or possibly till golden brown.
- Serve hot.
- depending on the fat content of the buttermilk. I find yogurt works as well as buttermilk in the recipe. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 583g | |
| Calories 1656 | |
| Calories from Fat 472 | 29% |
| Total Fat 53.41g | 67% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 8.45g | |
| Cholesterol 189mg | 63% |
| Sodium 3767mg | 157% |
| Potassium 626mg | 18% |
| Total Carbs 258.81g | 69% |
| Dietary Fiber 8.1g | 27% |
| Sugars 67.0g | 45% |
| Protein 34.38g | 55% |
