FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Apricot Streusel Scones

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

APRICOT STREUSEL SCONESapricot streusel scone

Servings: 12

Ingredients:
• 1 1/4 cups all-purpose flour
• 1/2 cup quick-cooking oats
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup firm margarine or butter
• 2 large eggs, beaten, reserve 1 tablespoon
• 1/4 cup reduced fat sour cream
• 1/2 cup dried apricots, chopped
• 1 tablespoon milk, 2%

Streusel Mix:
• 1 tablespoon margarine or butter, melted
• 3 tablespoons brown sugar
• 1 tablespoon quick-cooking oats
• 1 tablespoon flour


Directions: Preheat oven to 350°F.

In medium bowl, mix together flour, oats, sugar, baking powder and salt. Using pastry blender or two knives, cut margarine into dry ingredients, until mixture looks like fine crumbs. Stir in eggs, sour cream, apricots and milk.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat into 10 x 11-inch rectangle. Cut into two 5 x 11-inch sections. Mix streusel ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With sharp knife cut into triangles. Place on un-greased baking sheet; brush dough with reserved beaten egg. Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.

Nutrition:
One scone provides approximately: 179 calories, 4 g protein, 24 g carbohydrates, 1 g fiber, 8 g fat (2 g saturated), 48 mg cholesterol, 27 mcg folate, 1 g iron, 241 mg sodium.

Recipe courtesy of the Wheat Foods Council www.wheatfoods.org
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages