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HEALTHY RECIPE-OF-THE-MONTH
Apricot Scones
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- 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 butter or stick margarine, cut into small pieces
- 1/2 cup finely chopped dried apricots
- 1/2 cup low-fat buttermilk
- 2 large eggs
- Cooking spray
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
1. Preheat oven to 400 degrees F.
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. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400 degrees F. for 20 minutes or until golden. Serve warm.
Yield: 1 dozen (serving size: 1 scone)
Nutritional Information per Serving: Calories 196 (24% from fat); Fat 5.2g (sat 2.8g, mono 1.5g, poly 0.4g); Protein 4.4g; Carbohydrates 33.7g; Fiber 1.3g; Cholesterol 47mg; Iron 1.8mg; Sodium 239mg; Calcium 71mg
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