Ingredients:
- 1 1/4 cups flour
- 1/2 cup quick-cooking oats
- 3 tbsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter or margarine
- 2 large eggs, beaten, with 1 tbsp reserved
- 1/4 cup reduced-fat sour cream
- 1/2 cup dried apricots, chopped
- 1 tbsp milk
- 1 tbsp butter or margarine, melted
- 3 tbsp brown sugar
- 1 tbsp quick-cooking oats
- 1 tbsp flour
Preparation:
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.
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.
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.
Place on un-greased baking sheet and brush dough with reserved beaten egg.
Bake 10 minutes or until golden brown. Immediately remove from baking sheet to wire rack. Serve warm or cold.
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.
