Apricot Streusel Scone

Apricot Streusel Scone

Makes 12

1¼ cups all-purpose flour
½ cup quick-cooking oats
3 Tbsp. white sugar
2½ tsp. baking powder
¼ tsp. salt
1/3 cup firm margarine or butter
2 large eggs, beaten, reserve 1 Tbsp.
¼ cup reduced-fat sour cream
½ cup dried apricots, chopped
1 Tbsp. 2% milk 
Streusel mix:
1 Tbsp. soft margarine or butter
3 Tbsp. brown sugar
1 Tbsp. flour
1 Tbsp. 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 sprinkle 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°F or until golden brown.  Immediately remove from cookie sheet to wire rack.  Serve warm or cold.

Nutritional Information
Calories 159
Protein 3 g
Carbohydrates 19 g
Total Fat 8 g
Fiber 9 g

Submitted by: Wheat Foods Council