Apricot and Gouda Scones

Name: Apricot and Gouda Scones
Yield: 12 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

Our dietitians' favourite

This is the Apricot and Gouda Scones recipe.

Prep: 15 min
Cooking: 17 min - 20 min

Yields 12 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

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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.