Scones - Cranberry Apricot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 T. Margarine (from a stick, cold), cut in small pieces1/3 c. Granulated Sugar2 c. Flour, white2 T. Baking Powder1 tsp. Salt2/3 c. Egg Beaters1/2 c. Milk, 2%1 T. Vanilla Extract (not imitation)1/4 c. Cranberries, dried, sweetened (Craisins)3 oz. Apricots, dried, chopped
Preheat oven to 400. Very lightly spray cookie sheet with cooking spray.
Sift dry ingredients into a bowl. Cut in very small pieces of cold margarine using a pastry blender or two butter knives. Add liquids (eggs, milk, vanilla). Add fruits. Mix with a serving fork until it just comes together (don't over-mix). Drop approximately half cup portions onto cookie sheet; gently shape into loose baseball or softball sized lumps (just press together; don't roll or over-handle).
Bake 10-15 minutes on 400 degrees. Remove from oven; cool 1 minute then gently lift with a spatula to prevent sticking.
Serving Size: 9 scones, approximately 2.5 ounces (baked weight)
Number of Servings: 9
Recipe submitted by SparkPeople user VEECEEGEE.
Sift dry ingredients into a bowl. Cut in very small pieces of cold margarine using a pastry blender or two butter knives. Add liquids (eggs, milk, vanilla). Add fruits. Mix with a serving fork until it just comes together (don't over-mix). Drop approximately half cup portions onto cookie sheet; gently shape into loose baseball or softball sized lumps (just press together; don't roll or over-handle).
Bake 10-15 minutes on 400 degrees. Remove from oven; cool 1 minute then gently lift with a spatula to prevent sticking.
Serving Size: 9 scones, approximately 2.5 ounces (baked weight)
Number of Servings: 9
Recipe submitted by SparkPeople user VEECEEGEE.
Nutritional Info Amount Per Serving
- Calories: 231.4
- Total Fat: 5.7 g
- Cholesterol: 1.1 mg
- Sodium: 688.5 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 1.6 g
- Protein: 5.8 g
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