Buttermilk Apricot Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup butter, chilled and cut into chunks
• 1/3 cup dried apricot, chopped
• 1 egg, beaten lightly
• 1/4 cup low-fat buttermilk
• 1/4 cup apricot nectar (like kern's canned juice)
• 1 large egg , lightly beaten
• 1 tablespoon sugar

Recipe

• 1 preheat oven to 400°.
• 2 lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
• 3 combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. add apricots; toss well.
• 4 combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
• 5 turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. pat dough into a 9-inch circle on a greased baking sheet.
• 6 score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
• 7 brush egg over surface of dough, and sprinkle with 1 tbsp sugar. bake at 400° for 15 minutes or until golden. serve warm.