Apricot Almond Scones Tasty Recipes

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Jumat, 13 Mei 2016

Apricot Almond Scones

"Perfect for your morning espresso wreck, these traditional scones with dried apricots have only a hint of almond."

Ingredients :

Crisco® Original No-Stick Cooking Spray
2 half cups Martha White® Self-Rising Flour
1/3 cup sugar
half of cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 big egg, overwhelmed
three/four cup buttermilk, or as wanted
1/4 teaspoon almond extract
2 tablespoons butter, melted

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

Heat oven to four hundred ranges F. Spray a huge cookie sheet with out a-stick cooking spray. Combine flour and sugar in massive bowl; blend well. Cut in half of cup butter with pastry blender or fork until combination resembles coarse crumbs. Stir in apricots.
Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour aggregate; stir gently till soft dough bureaucracy. Drop dough through 1/four cupfuls about 2 inches apart onto prepared cookie sheet.
Bake 20 to twenty-five minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve heat or cool.

Notes :

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