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Blueberry, apricot scones is for Breakfast.

Blueberry, apricot scones takes 20 minutes to prepare.

Blueberry, apricot scones takes 25 minutes to cook.

Blueberry, apricot scones makes 18 servings.

The ingredients for Blueberry, apricot scones are:

0.5 cup Butter, unsalted
2.0 cup Flour - Gold medal all purpose flour
0.5 cup coconut flour
24.0 tsp Sugar - C&H Pure Cane Granulated White Sugar
1.0 serving Egg white, large
0.75 cup Milk, nonfat (skim milk)
1.0 tsp Baking Soda
48.0 tsp coconut sugar, Madhava" Organic (1 t)
1.0 cup blueberries, blueberry fresh
120.0 gram apricots, dry

Here is how you make Blueberry, apricot scones:

Mix dry ingredients with butter until small crumbs form. Add egg and milk, mix until dough comes together. Turn dough into lightly floured surface, add fruit, fold dough until distributed as desired. Form log and cut dough into 18 equal pieces. Bake in a 350 degree oven for 18-25 minutes.Serving Size: Makes 18 sconesNumber of Servings: 18.0Recipe submitted by SparkPeople user STARSMORE.

The nutritional information for Blueberry, apricot scones is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 192.1

• Total Fat: 6.0 g
• Cholesterol: 14.0 mg
• Sodium: 87.5 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 2.8 g
• Protein: 2.8 g