| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 8 | Scones | |
INGREDIENTS
| 3 1/4 | c | Flour, all purpose |
| 1/3 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Dried apricots, diced (4oz) |
| 1/3 | c | Crystalized ginger, diced 2 oz |
| 1 | ts | Lemon peel, grated |
| 1 | c | Buttermilk |
INSTRUCTIONS
In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt. Add butter; whirl or rub with fingers until coarse crumbs form. If using a food processor, add apricots, ginger, and peel; pulse until just blended. Otherwise, stir them into flour mixture. Add buttermilk and whirl or stir just until evenly moistened. Scrape dough onto a floured board and knead about 6 turns or until dough holds together. On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles. Bake in a 400 degree oven until golden brown, about 25 minutes. Break along scores to serve. Makes 8 or 9. Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 18:09:42 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”