Ingredients

  • 2 cup flour
  • 3 tbsp sugar, divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter or margarine
  • 1 cup diced fresh Stemilt apricots
  • 1/4 cup milk
  • 2 eggs

An apricot breakfast recipe for those busy summer days.

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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Breakfast, Snacks, Dessert
  • Level
    Moderate

Instructions

  1. Combine and mix flour, 2 tablespoons sugar, baking powder and salt.
  2. Add butter and cut into flour mixture until mixture resembles coarse cornmeal.
  3. Add apricots and toss until pieces are coated with flour mixture.
  4. Reserve 1 tablespoon milk; mix remaining milk and egg.
  5. Add milk mixture to flour mixture and stir until moistened.
  6. On a lightly floured board, knead dough gently about 10 times.
  7. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces.
  8. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.
  9. Bake at 450°F 12 to 15 minutes or until golden brown and a wooden pick inserted near center comes out clean.

Nutritional Information

Per Serving

  • Calories: 227
  • Protein Content: 5.3 g
  • Carbohydrate Content: 30.1 g
  • Fat Content: 9.0 g (36% Cal. from fat)
  • Cholesterol Content: 54.3 mg
  • Fiber Content: 1.1 g
  • Sodium Content: 341 mg