Apricot-Pecan Scones

Handmade Flour Tortillas

Apricot Pecan Scones

Course: Breakfast
Cuisine: American
Keyword: Fruit, Nuts
Prep Time: 20 minutes
15 minutes
Total Time: 35 minutes
Servings: 8 people
Author: ConAgra Mills
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.
Print Recipe


  • 1/2 cup chopped dried apricots
  • 2 Tbsp water
  • 2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Fleischmann’s® Original Margarine-stick
  • 1/4 cup chopped pecans toasted
  • 3/4 cup heavy cream whipping
  • 1 egg beaten


  • 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.


Try this tasty recipe for Apricot-Pecan Scones, which are not only packed with grains but are also under 500 calories.