Apricot Scones Recipe
Servings: 8
Ingredients
- 2 c. Bisquick original baking mix
- 1/3 c. Finely minced dry apricots
- 1/3 c. Whipping (heavy) cream
- 3 Tbsp. Sugar
- 1 x Egg Lowfat milk Sugar
Directions
- HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots, whipping cream, 3 Tbsp. sugar and the egg till soft dough forms.
- Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
- PAT dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into baking mix). Brush with lowfat milk; sprinkle with sugar. Cut into 8 wedges but don't separate.
- BAKE about 12 min or possibly till golden. lmmediately remove from cookie sheet; carefully separate wedges. Serve hot. 8 scones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 91 | 45% |
| Total Fat 10.34g | 13% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 446mg | 19% |
| Potassium 74mg | 2% |
| Total Carbs 24.62g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.85g | 6% |
| Protein 3.25g | 5% |
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Comments
July 15, 2009I substituted cinnamon sugar to sprinkle on top and wish I had added a little in as I kneaded it. Overall, we really enjoyed the scones. The next time I am going to try adding fresh red raspberries.
