Apricot and Salami Scones
- Yield: 10 to 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 298
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 501
- Total: 47 min
- Prep: 8 min
- Inactive: 20 min
- Cook: 19 min
Ingredients
Vegetable oil cooking spray
1 (15-ounce) box plain scone mix (recommended: Ivy Cottage)
1/2 cup (1 stick) unsalted butter, chilled and cubed
20 dried apricots, cut into 1/4-inch pieces, to yield about 1 cup
6 ounces salami, cut into 1/2-inch pieces
2 tablespoon chopped fresh thyme leaves
1 cup buttermilk, chilled
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
- In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes.