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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.

Makes 12.

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