Apricot and Salami Scones

• Vegetable oil cooking spray
• 1 (15-ounce) box plain scone mix (recommended: Ivy Cottage)
• 1/2 cup (1 stick) unsalted butter, chilled and cubedbutter
• 20 dried apricots, cut into 1/4-inch pieces, to yield about 1 cupapricot
• 6 ounces salami, cut into 1/2-inch piecessalami
• 2 tablespoon chopped fresh thyme leavesthyme
• 1 cup buttermilk, chilledbuttermilk

1. 01Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
2. 02In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes.

Calories

298 kcal

Protein

6 g

Fat

16 g

Saturated fat

8 g

Carbs

33 g

Fiber

2 g

Sugar

21 g

Sodium

501 mg

Cholesterol

40 mg

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