Buttermilk-Apricot Scones Friday, January 26, 2081


2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
1/4 cup butter, cut into small pieces
1/3 cup chopped dried apricots
1 egg, lightly beaten
1/4 cup nonfat buttermilk
1/4 cup apricot nectar
cooking spray
1 egg white, lightly beaten
1 TBSP sugar


Combine first 5 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moistened. (Dough will be sticky.)
Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into a 9 in. circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with 1 TBSP sugar. Bake at 400 degrees for 15 minutes or until golden. Serve hot.