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Apricot Streusel Scone
Recipe Courtesy North Dakota Wheat Commission

1 1/4 cups all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm margarine or butter
2 large eggs, beaten (reserve 1 tablespoon)
1/4 cup reduced fat sour cream
1/2 cup dried apricots, chopped
1 tablespoon 2% milk

Streusel mix:
1 tablespoon soft margarine or butter
3 tablespoons brown sugar

1 tablespoon flour
1 tablespoon quick-cooking oats

In medium bowl, mix together flour, oats, sugar, baking powder and
salt. Using pastry blender or two knives, cut margarine into dry
ingredients until mixture looks like fine crumbs. Stir in eggs, sour
cream, apricots and milk.

Turn dough onto lightly floured surface. Knead lightly
10 times. Roll or pat into 10 x 11 inch rectangle.
Cut into two 5 x 11 inch sections. Mix streusel ingredients
with a fork and lightly pat onto one piece of dough;
cover with other piece. With sharp knife, cut into triangles. Place
on ungreased baking sheet. Brush dough with reserved beaten egg. Bake
10 minutes at 350 degrees or until golden brown. Immediately removed
from cookie sheet to wire rack. Serve warm or cold.



Nutritional Information
One serving provides 296 calories, 8g protein, 57g carbohydrates, 3g fat,
2g dietary fiber, 538mg sodium.