Apricot-Pecan Scones
Delicate scone prepared with dried apricots and toasted pecans, perfect for tea
Prep Time: 20 minutes
Total Time: 35 minutes
Makes: 8 servings (1 scone each)
Ingredients
| 1/2 |
cup chopped dried apricots |
| 2 |
tablespoons water |
| 2 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
| 1/4 |
cup granulated sugar |
| 1 |
tablespoon baking powder |
| 1/4 |
teaspoon salt |
| 1/3 |
cup Fleischmann's® Original Margarine-stick |
| 1/4 |
cup chopped pecans, toasted |
| 3/4 |
cup heavy (whipping) cream |
| 1 |
egg, beaten |
Directions
- Preheat oven to 400°F. Combine apricots and water in small bowl; let stand 15 minutes.
- Combine flour, sugar, baking powder and salt in large bowl. Cut in Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, 1/2-inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.
- Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.
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