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Categories:
flour sugar baking powder baking soda salt butter apricots low-fat buttermilk eggs cooking spray sugar ground cinnamon
Viewed: 38 - Published at: 9 years agoIngredients
- 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
Method
- Preheat oven to 400°.
- 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).
- 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.
- Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack. Wrap in aluminum foil; reheat at 350° for 25 minutes.
