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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A sweet glaze and toasted almonds make these tender scones the perfect complement to a hot cup of coffee. Ingredients:
2 cups all-purpose flour |
2 tablespoons granulated sugar |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 1/2 tablespoons chilled butter, cut into small pieces |
1/3 cup dried apricots, minced |
1/2 cup 1% low-fat milk |
1 large egg, lightly beaten |
2 tablespoons honey |
cooking spray |
1/2 cup powdered sugar |
2 teaspoons 1% low-fat milk |
1 tablespoon sliced almonds, toasted |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.
5. Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.
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