Orange Apricot Scones with Almond Butter
- 1/4 cup sugar
- 1 1/2 teaspoons freshly grated orange peel
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/ 2 teaspoon salt
- 1/2 cup cold butter, cut into 8 pieces
- 1/2 cup sugar
- 3/4 cup finely chopped dried apricots
- 3/4 cup half-and-half or milk
- 1 egg
- 1 tablespoon freshly grated orange peel
- 1/2 cup butter, softened
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon almond extract
- Heat oven to 375 degrees F.
- Topping: Combine all topping ingredients in small bowl; mix well. Set aside.
- Scones: Combine flour, baking powder and salt in large bowl; cut in butter with
pastry blender or fork until mixture resembles coarse crumbs.
- Stir in 1/2 cup sugar and apricots.
- Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl
- Stir into flour mixture just until moistened.
- Turn dough onto lightly floured surface; knead 8 to 10 times until smooth,
adding small amount of flour, if necessary.
- Divide dough in half. Pat each half into 7-inch circle.
- Place 2 inches apart onto large ungreased baking sheet.
- Sprinkle topping evenly over dough.
- Score each half into 8 wedges; do not separate.
- Bake for 25 to 30 minutes or until scones are lightly browned.
- Cool for 15 to 20 minutes on baking sheet.
- Almond Butter: Meanwhile, combine all almond butter ingredients in small bowl. Beat at
medium speed, scraping bowl often, until well mixed.
- To serve, separate scones while warm.
- Serve with almond butter.
- Store leftover scones in container with tight-fitting lid at room temperature.
- Store remaining almond butter covered in refrigerator.
Yield: 16 scones; 1/2 cup Almond Butter
Nutrition Facts (1 scone and 1 1/2 teaspoons almond butter): Calories: 240;
Fat: 12 g; Cholesterol: 45 mg; Sodium: 190 mg; Carbohydrates: 30 g; Dietary Fiber:
1 g; Protein: 3 g