Apricot Almond Scones recipe
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Ingredients
- Crisco® Original No-Stick Cooking Spray 2 ½ cups Martha White® Self-Rising Flour ⅓ cup sugar ½ cup butter, cut into pieces 1 (7 ounce) package dried apricots, chopped 1 large egg, beaten ¾ cup buttermilk, or as needed ¼ teaspoon almond extract 2 tablespoons butter, melted
Nutrition Info
- 250.3 caloriescarbohydrate: 35.9 gcholesterol: 41.5 mgfat: 10.7 gfiber: 1.8 gprotein: 4.2 gsaturatedFat: 6.3 gservingSize: -sodium: 408.3 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Apricot Almond Scones
Directions
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Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl, mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture, stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.