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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Ginger Scones

Date Added: January 04, 2014


3 1/4 Cups Flour 3 1/4 Cups Flour all purpose
1/3 Cup Sugar 1/3 Cup Sugar
2 1/2 Teaspoons Baking Powder 2 1/2 Teaspoons Baking powder plus
1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
3/4 Cup Dried Apricot 3/4 Cup Dried apricots diced (4oz)
1/3 Cup Ginger 1/3 Cup Crystalized ginger diced 2 oz
1 Teaspoon Lemon Peel 1 Teaspoon Lemon peel grated
1 Cup Buttermilk 1 Cup Buttermilk room temp
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1. In a food processor or large bowl, whirl or mix together flour, sugar, baking powder, soda, and salt.

2. Add butter; whirl or rub with fingers until coarse crumbs form.

3. If using a food processor, add apricots, ginger, and peel; pulse until just blended.

4. Otherwise, stir them into flour mixture. Add buttermilk and whirl or stir just until evenly moistened.

5. Scrape dough onto a floured board and knead about 6 turns or until dough holds together.

6. On a 12x15 inch lightly greased baking sheet, pat dough into an oval about 7x12 inches.

7. With a floured knife, cut diagonal lines through dough, forming 8 or 9 triangles.

8. Bake in a 400 degree oven until golden brown, about 25 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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