Orange
Apricot Tea Scones (dairy)
makes 15-18
Instead of buttermilk, add 1 teaspoon vinegar to 1 cup
milk. Let stand for 15 minutes at room temperature. Do not
stir.
2 cups all-purpose flour
4 teaspoons baking powder
4 tablespoons butter at room temperature
2 tablespoons grated orange rind
¾ cup finely chopped dried apricots
¾ - 1 cup buttermilk
Preheat oven to 450F. Spray a baking sheet with non-stick
vegetable spray. In a bowl combine flour and baking powder.
Cut in butter until mixture resembles coarse crumbs. Stir in
the orange rind and apricots. Make a well in center. Pour in
enough buttermilk to make a soft but workable dough. Turn
out on to a floured board. Pat into a round about ¾-inch
thick. Cut out scones using a 1-1/2 inch fluted cookie
cutter. Place on prepared baking sheet and bake in preheated
oven 12-15 minutes or until risen and golden brown.
Serve warm with bowls of softly whipped cream and apricot
preserves.
Approx. nutrients per scone: calories – 75 protein –
2g carbohydrates – 16g
Fat – 0g cholesterol – 1mg sodium – 123mg
