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

2 Cup(s) Bisquick original baking mix
1/3 Cup(s) Finely chopped dried
1/3 Cup(s) Whipping, heavy cream
3 Tablespoon(s) Sugar
1 Egg
HEAT oven to 425 degrees. Grease cookie sheet. Mix baking mix,
apricots, whipping cream, 3 tablespoons sugar and the egg until soft
dough forms. Turn onto surface dusted with baking mix; gently roll in
baking mix to coat. Shape into ball; knead 10 times. PAT dough into
8-inch circle on cookie sheet (if dough is sticky, dip fingers into
baking mix). Brush with milk; sprinkle with sugar. Cut into 8 wedges
but do not separate. BAKE about 12 minutes or until golden brown.
lmmediately remove from cookie sheet; carefully separate wedges. Serve
warm. 8 scones. From <Betty Crocker: Bisquick Classics and New
Favorites>. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 63
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 37mg
Sodium: 13.6mg
Potassium: 18.8mg
Carbohydrates: 5.4g
Fiber: 0g
Sugar: 5.1g
Protein: 1.1g

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