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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups flour

  2. 1/2 cup quick-cooking oats

  3. 3 tbsp sugar

  4. 2 1/2 tsp baking powder

  5. 1/4 tsp salt

  6. 1/3 cup butter or margarine

  7. 2 large eggs, beaten, with

  8. 1 tbsp reserved

  9. 1/4 cup reduced-fat sour cream

  10. 1/2 cup dried apricots, chopped

  11. 1 tbsp milk

  12. 1 tbsp butter or margarine, melted

  13. 3 tbsp brown sugar

  14. 1 tbsp quick-cooking oats

  15. 1 tbsp flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In medium bowl, mix together 1 1/4 cups flour, 1/2 cup 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 (reserving 1 tablespoon), sour cream, apricots and milk.

  3. 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.

  4. Mix together remaining ingredients with a fork and lightly pat onto one piece of dough; cover with other piece. With sharp knife cut into triangles.

  5. Place on un-greased baking sheet and brush dough with reserved beaten egg.

  6. Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.

  7. Servings: 12 Calories /Serving: 179 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.

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