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Sweet Apricot Scones with Streusel Topping

By , About.com Guide

Apricot scones for breakfast

Sweet Apricot Scones with Streusel Topping. Recipe courtesy the Wheat Foods Council. If you like this apricot scones recipe, scroll down for more scone recipes to try.

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:

Preheat oven to 350 degrees.

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.

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