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Recipe Name: Apricot Ginger Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 1/4 Cup(s) Flour, all purpose
1/3 Cup(s) Sugar
2 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
3/4 Cup(s) Dried apricots, diced 4oz
1/3 Cup(s) Crystalized ginger, diced
2 oz
1 Teaspoon(s) Lemon peel, grated
1 Cup(s) Buttermilk
Directions:
In a food processor or large bowl, whirl or mix together flour, sugar,
baking powder, soda, and salt. Add butter; whirl or rub with fingers
until coarse crumbs form. If using a food processor, add apricots,
ginger, and peel; pulse until just blended. Otherwise, stir them into
flour mixture. Add buttermilk and whirl or stir just until evenly
moistened. Scrape dough onto a floured board and knead about 6 turns
or until dough holds together. On a 12x15 inch lightly greased baking
sheet, pat dough into an oval about 7x12 inches. With a floured knife,
cut diagonal lines through dough, forming 8 or 9 triangles. Bake in a
400 degree oven until golden brown, about 25 minutes. Break along
scores to serve. Makes 8 or 9. Per serving: 393 cal. (37 percent from
fat); 6.2 g protein; 16 g fat (9.9 g sat.); 57 g carbo.; 520 mg
sodium; 43 mg chol. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18
Sep 1996 18:09:42 -0400 From: BobbieB1@aol.com

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 260
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 410.9mg
Potassium: 243.3mg
Carbohydrates: 56.6g
Fiber: 2.3g
Sugar: 16.4g
Protein: 6.7g


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