|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs), chilled and cut into pieces|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Nonfat buttermilk||1⁄4 Cup (4 tbs)|
|Apricot nectar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Egg white||1 , beaten|
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add apricots; toss well.
Combine buttermilk, nectar, and egg; add to dry ingredients, stirring just until moistened(Dough will be sticky.)
Turn out onto a lightly floured surface; knead 4 to 5 times.
Pat into a 9-inch circle on a baking sheet coated with cooking spray.
Cut into 12 wedges, cutting to, but not through, bottom of dough.
Brush with egg white; sprinkle with 1 tablespoon sugar.
Bake at 400° for 15 minutes.