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Nutrition Facts
Serving Size 79 g
(Approx. 8 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 340 mg 14%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 8%
Sugars 11 g
Protein 5 g
Vitamin A 15% Iron 10%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grandma Dora's Apricot Currant Scones
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1 non-stick cooking spray
2 cup(s) flour
3 Tbsp sugar
1/2 Tsp salt
1 Tbsp baking powder
1/2 cup(s) unsalted butter
1/4 cup(s) raisins
1/4 cup(s) dried apricots, chopped
2/3 cup(s) H-E-B Select Ingredients 2% Milk
1 eggs, beaten for glaze
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Preheat oven to 400°F.
Cover a baking sheet with non-stick cooking spray.
Combine flour, sugar, salt and baking powder in a bowl.
Cut butter into small pieces and rub it into the dry ingredients to form a soft crumble.
Stir in raisins and apricots then add milk and stir until a very soft dough is formed.
Dump onto a floured surface and knead into a loose ball.
Pat ball out onto baking sheet to make an 8-inch circle.
Using a floured knife, cut circle into 8 wedges; wiggle knife to separate edges and allow air to circulate between them.
Brush tops with a little egg.
Bake 18-20 minutes until golden and cooked through like a biscuit.



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