Buttermilk Apricot/Rhubarb Scones Recipe

Name: Buttermilk Apricot/Rhubarb Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 1/4 cup sugar; 1/2 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup butter or margarine, chilled, cut into small pieces; ⅓ cup apricots, dried chopped, or rhubarb; 1/4 cup buttermilk or yogurt; 1/4 cup apricot nectar; 1 each eggs lightly beaten

Servings: persons

2 cups flour, all-purpose
1/4 cup sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, chilled, cut into small pieces
⅓ cup apricots, dried chopped, or rhubarb
1/4 cup buttermilk or yogurt
1/4 cup apricot nectar
1 each eggs lightly beaten

1
Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal.
2
Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces.
3
Make a well in the center of the mixture.
4
Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky).
5
Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4 to 5 times or knead it while still in the bowl (not traditional, but it seems to work for me).
6
Pat dough into a 9 inch circle on a baking sheet coated with cooking spray.
7
Cut dough into 8 wedges.
8
Bake at 400F (200C) for 15 minutes, or until golden.
9
Serve warm.
10
You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before backing, for a little extra sweetness.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, all-purpose, 1/4 cup sugar, 1/2 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Buttermilk Apricot/Rhubarb Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Apricot/Rhubarb Scones

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