Cranberry/Apricot Scones Recipe

  • 1/2 cup whole wheat flour
  • 1/2 cup + 1/3 cup all purpose flour
  • 1/2 cup Splenda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 2 tablespoons cold butter
  • 1/2 cup chopped dried (cranberries & apricots)
  • 1/2 teaspoon Vanilla Extract
  • 3/4 cup fat free sour cream
Mix dry ingredients, cut in butter. Add chopped fruit. Stir in sour cream and vanilla; mix just until blended. Don't over work the dough. Turn out onto a floured surface and roll into a log. Divide into 8 equal portions and shape into a flattened circle.

Place on a greased cookie sheet and brush tops with milk.

Bake 10-12 minutes in 400° oven

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