‘ Apricot and walnut or pecan drop scones: Use 1/2 cup (125 ml) finely chopped dried apricots instead of the apple, and 2 tbsp (25 ml) walnuts or pecans instead of the hazelnuts.
‘ Fresh berry drop scones: Add 3/4 cup (175 ml) blackberries or raspberries to the batter in place of the apple, and season with a good pinch of ground cinnamon. Omit the hazelnuts, if you prefer.
Each serving (one scone) provides calories 70, calories from fat 18, fat 2 g, saturated fat 0 g, cholesterol 15 mg, carbohydrate 12 g, fibre 1 g, sugars 5 g, protein 2 g.
Choices per serving: Carbohydrate 1/2