Apricot-Pecan Scones


Serves: 5
Total Calories: 415
Yield: 8 - 10 scones

Ingredients

1 cup flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
6 tablespoons sugar
6 tablespoons cold butter
1/2 cup snipped apricot
1/2 cup chopped pecans
2 eggs
1/4 cup half and half

Directions:

Preheat oven to 375°. Combine flours, baking powder, and sugar. Cut in the butter. Stir apricots and pecans into flour mixture. Beat eggs and half-and-half together. Stir into flour mixture. Gather into a ball and turn out onto a lightly floured counter. Knead gently a few times. Roll out to 1/2 to 3/4 inch thick and cut with biscuit cutter. Place scones on a lightly buttered (or parchment covered) baking sheet and bake for 12–15 minutes in the preheated oven. Serve warm from oven with butter and honey.

Note: For an alternative shape, drop by spoonful onto lightly buttered baking sheet. Bake as directed.

Nutritional Facts:

Serves: 5
Total Calories: 415
Calories from Fat: 209

This Apricot-Pecan Scones recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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Breakfast Scones
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Overnight Brunch Rolls
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Berry Stuffed French Toast—San Francisco Style
Peg’s Kid-Pleasin’ French Toast
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