Apricot-Oat Scones

Serves: 12
Total Calories: 79


1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons firm margarine
1/2 cup quick cooking or old fashioned oats
1/2 cup oat bran
1/2 cup chopped dried apricots
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
1/2 cup buttermilk


1. Heat oven to 400°. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats, oat bran and apricots. Stir in egg product and just enough buttermilk so dough leaves side of bowl and forms a ball.
2. Turns dough into lightly floured surface, gently roll in flour to coat. Knead lightly 10 times. Place on ungreased cookie sheet pat into 8-inch circle, using floured hands. Cut into 12 wedges with a sharp knife dipped in flour, but do not separate wedges. Brush with additional buttermilk and sprinkle with oats if desired.
3. Bake 16 to 18 minutes or until golden brown. Remove from cookie sheet separate wedges. Serve warm.

1 Serving

Calories 125 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 0mg
Sodium 150mg
Carbohydrate 21g (Dietary Fiber 2g)
Protein 3g

% DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 6% Iron 6%

DIET EXCHANGES: 1 Starch, 1/2 Fruit, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 79
Calories from Fat: 13

This Apricot-Oat Scones recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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