Tender and moist scones laced with bits
of golden fresh apricot and glistening with sugared tops.
Golden Apricot Scones
2 cups all-purpose flour
3 tablespoons granulated sugar - divided use
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1 cup diced fresh Washington apricots
1/4 cup milk
2 large eggs
- Combine and mix flour, 2 tablespoons sugar,
baking powder and salt. Add butter and cut into flour mixture
until mixture resembles coarse cornmeal.
- Add apricots and toss until pieces are
coated with flour mixture.
- Reserve 1 tablespoon milk; mix remaining
milk and egg.
- Add milk mixture to flour mixture and
stir until moistened.
- On a lightly floured board, knead dough
gently about 10 times.
- Pat dough into a 3/4-inch thick round;
cut into 8 wedge-shaped pieces.
- Place dough on lightly oiled baking sheet;
brush with reserved milk and sprinkle with remaining sugar.
- Bake at 450°F (230°C) 12 to 15 minutes
or until golden brown and wooden pick inserted near center comes
out clean.
Makes 8 servings.
Nutritional Analysis Per Serving: 227 calories,
5.3 g protein, 30.1 g carbohydrate, 9.0 g fat (36% Cal. from
fat), 54.3 mg cholesterol, 1.1 g dietary fiber, 341 mg sodium.
Recipe provided courtesy of Washington State Fruit Commission
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