Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.
Original recipe makes 12 scones
Crisco® Original No-Stick Cooking Spray
2 1/2 cups Martha White® Self-Rising Flour
1/3 cup sugar
1/2 cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
3/4 cup buttermilk, or as needed
1/4 teaspoon almond extract
2 tablespoons butter, melted
- 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.
Calories: 250 kcal
Carbohydrates: 35.9 g
Cholesterol: 44 mg
Fat: 10.7 g
Fiber: 1.8 g
Protein: 4.2 g
Sodium: 408 mg