Blueberry, apricot scones

Name: Blueberry, apricot scones Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18
Ingredients: 0.5 cup Butter unsalted; 2.0 cup Flour - Gold medal all purpose flour; 0.5 cup coconut flour; 24.0 tsp Sugar - C&H Pure Cane Granulated White Sugar; 1.0 serving Egg white large; 0.75 cup Milk nonfat (skim milk); 1.0 tsp Baking Soda; 48.0 tsp coconut sugar Madhava Organic (1 t); 1.0 cup blueberries blueberry fresh; 120.0 gram apricots dry

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 18

Ingredients

0.5 cup Butter, unsalted2.0 cup Flour - Gold medal all purpose flour0.5 cup coconut flour24.0 tsp Sugar - C&H Pure Cane Granulated White Sugar1.0 serving Egg white, large0.75 cup Milk, nonfat (skim milk)1.0 tsp Baking Soda48.0 tsp coconut sugar, Madhava" Organic (1 t)1.0 cup blueberries, blueberry fresh120.0 gram apricots, dry

Directions

Mix dry ingredients with butter until small crumbs form. Add egg and milk, mix until dough comes together. Turn dough into lightly floured surface, add fruit, fold dough until distributed as desired. Form log and cut dough into 18 equal pieces. Bake in a 350 degree oven for 18-25 minutes.

Serving Size: Makes 18 scones

Number of Servings: 18.0

Recipe submitted by SparkPeople user STARSMORE.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 192.1
Total Fat: 6.0 g
Cholesterol: 14.0 mg
Sodium: 87.5 mg
Total Carbs: 34.6 g
Dietary Fiber: 2.8 g
Protein: 2.8 g

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