Yields: 8 scones
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts make a tasty filling for the flaky, buttery crust.
- 1/2 cup chopped dried apricots
- 2 tablespoons water
- 2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup Fleischmann’s® Original Margarine-stick
- 1/4 cup chopped pecans toasted
- 3/4 cup heavy cream whipping
- 1 egg beaten
Try this tasty recipe for Apricot-Pecan Scones, which are not only packed with grains but are also under 500 calories.
- Preheat oven to 400°F. Combine apricots and water in small bowl; let stand 15 minutes.
- Combine flour, sugar, baking powder and salt in large bowl. Cut in Fleischmann’s with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, 1/2 inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.
- Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.