Apricot-Filled Cranberry Scones
Source: King Arthur Flour Whole Grain Baking p. 92 Servings: 12
Filling
- 1 1/2 cups dried apricots
- 1/2 sugar
- 1/2 cup water
- 1 tbs lemon juice
Dough
- 1 1/4 cups whole wheat flour (I like King Arthur's White Whole Wheat)
- 1 cup whole spelt flour (you could probably just use more whole wheat flour)
- 1 cup unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tbs baking powder
- 1/2 cup unsalted butter
- 1 large egg
- 1 cup half and half (or evaporated milk)
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 tbs grated orange zest (I left this out but would recommend putting it in)
Glaze (I used 1/8 of the recipe to lightly drizzle on top)
- 1 1/2 cups powdered sugar
- 3 tbs milk
- 1/2 tsp vanilla extract
Preheat oven to 375 degrees and spray a 9" round pan.
Filling
Place apricots, sugar, water and lemon juice in small pan and simmer until mixture has thickened.
Dough
Mix dry ingredients together. Cut in the butter until mixture resembles course crumbs. Mix liquid ingredients together and pour in to the mixture. Add the cranberries and mix just until mixture starts to hold together (don't over mix!). Pour the sticky dough onto a floured counter and divide in two. Pat 1/2 of the dough into a 9" circle and put into a 9" pan. Pour apricot mixture on top. Pat out the 2nd 1/2 of the dough and place on top of the apricot mixture. Gently pat down the dough to push out any air bubbles. Cut dough into 12 pieces (the cookbook suggests using a baker's bench knife which would be idea but a pizza cutter also works as long as you make sure it doesn't get too doughy).
Bake in oven for about 40 minutes. When golden and firm, remove from oven and cool for 15 minutes. Loosen the scones from the edges and turn upside down onto a plate. Remove from pan and place another plate on top of the scones and flip once more so the golden brown top is upright again. If desired, drizzle with frosting.
Nutritional Information (using only 1/8 the frosting)
Servings Per Recipe: 12
| Calories | 350.6 |
| Total Fat | 11.07 g |
| Saturated Fat | 6.97 g |
| Polyunsaturated Fat | 0.30 g |
| Monounsaturated Fat | 0.88 g |
| Cholesterol | 45.10 |
| Sodium | 237.12 mg |
| Potassium | 281.99 mg |
| Total Carbohydrate | 58.46 g |
| Dietary Fiber | 4.81 g |
| Sugars | 30.98 g |
| Protein | 5.80 g |
| Vitamin A | 19 % |
| Vitamin B-12 | 2 % |
| Vitamin B-6 | 4 % |
| Vitamin C | 1 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Calcium | 11 % |
| Copper | 6 % |
| Folate | 7 % |
| Iron | 9 % |
| Magnesium | 7 % |
| Manganese | 29 % |
| Niacin | 9 % |
| Pantothenic Acid | 4 % |
| Phosphorus | 12 % |
| Riboflavin | 8 % |
| Selenium | 21 % |
| Thiamin | 10 % |
| Zinc | 4 % |
