Try this Apricot Scones recipe, or contribute your own.
Suggest a better descriptionHEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots, whipping cream, 3 tablespoons sugar and the egg until soft dough forms. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. PAT dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into baking mix). Brush with milk; sprinkle with sugar. Cut into 8 wedges but do not separate. BAKE about 12 minutes or until golden brown. lmmediately remove from cookie sheet; carefully separate wedges. Serve warm. 8 scones. From
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 300 | ||
Calories from Fat: 20 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.4mg | 9 % | |
Sodium 14.5mg | 0 % | |
Potassium 144.9mg | 4 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 60.6g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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