Apricot Scones

Apricot Scones


• 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 oil-free butter, chopped
• 1/2 cup finely chopped dried apricots
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon



1. Preheat oven to 200°C.
2. 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. 3. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a circle on the baking tray lightly greased with butter. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 200°C 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 170º for 15 minutes.

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