HEAT 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|
|Calories from Fat: 20 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 300
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