1 3/4 cups Whole Grain Pastry Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 cup Chopped Dried Apricots -- (about 7 small whole apricots)
2 tablespoons Chopped Crystalized Ginger
1/2 cup Buttermilk
1 Egg
3 tablespoons Butter -- melted
1 teaspoon Grated Fresh Ginger
1 teaspoon Grated Lemon Peel
3 1/2 tablespoons Brown Sugar
To serve: -- honey
Preparation Method :
1. Preheat the oven to 400F. Coat a baking sheet with cooking spray.
2. In a large bowl, stir together the flour, baking powder, baking soda, apricots, and crystallized ginger. In a medium bowl, whisk together the buttermilk, egg, butter, fresh ginger, lemon peel and 3 tablespoons of the sugar until blended. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir together just until the combined. Do not over mix.
3. Sprinkle a sheet of plastic wrap lightly with flour. Scrape the dough onto the plastic and spread roughly into a 7-inch circle. Sprinkle the top of the dough lightly with flour and pat until smooth. Invert the round onto the baking sheet and score the top of the pastry into 8 wedges, using a sharp, flour-dipped knife. Spoon the remaining 1/2 tablespoon sugar into a sieve and sprinkle evenly over the top.
4. Bake for 15 to 17 minutes, or until golden. Cook on the baking sheet on a rack for 10 minutes. Cut into 8 wedges and serve with honey.
Makes 8 servings.
Per Serving (excluding unknown items) :
184 Calories;
6g Fat (26.8% calories from fat);
4g Protein;
30g Carbohydrate;
4g Dietary Fiber;
39mg Cholesterol;
234mg Sodium.
Exchanges :
0 Lean Meat;
0 Vegetable;
0 Fruit;
0 Non-Fat Milk;
1 Fat;
1/2 Other Carbohydrates.
AuthorNote : Dried Apricots lend a tangy sweetness and a nice kick of fiber to these breakfast treats.
Source : "Sugar Solution Cookbook by the editors of Prevention magazine with Ann Fittante, 2006"
Formatted by : Chupa Babi
* Exported from MasterCook *
