Apricot and Gouda Scones

Our dietitians' favourite

This is the Apricot and Gouda Scones recipe.

  • Prep: 15 min
  • Cooking: 17 min - 20 min
Yields 12 scones
apricot and gouda scones

Ingredients

  • 1/2 cup (125 mL) dried apricots quartered
  • 1/2 cup (125 mL) apple juice or orange juice
  • 3/4 cup (180 mL) unbleached all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 3 tbsp (45 mL) sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) ground nutmeg
  • 4 oz (120 g) Canadian Gouda shredded
  • 2 tbsp (30 mL) butter at room temperature
  • 1 cup (250 mL) Milk

Preparation

Preheat oven to 375 °F (190 °C).

Place dried apricots in a small saucepan. Add apple or orange juice and bring to a boil. Let simmer 5 minutes, covered, then let cool.

In a large bowl, mix dry ingredients with Gouda cheese. Using a fork, incorporate butter into dry ingredients, adding milk while stirring. Add the apricot mixture to dough.

Distribute dough in big spoonfuls onto a baking sheet lined with parchment paper. Bake in oven 12–15 minutes or until scones are golden brown.

Tips

Cheese alternatives: Canadian Swiss cheese, Cheddar, Provolone.

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Nutrition

Nutritional Information

per serving
Energy: 157 Calories
Protein: 6 g
Carbohydrate: 23 g
Fat: 5 g
Fibre: 1.7 g
Sodium: 214 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 16 % / 173 mg
Selenium: 22 %
Phosphorus: 14 %
Vitamin B12: 13 %
Folate: 11 %