Buttermilk Apricot Scones
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs), chilled and cut in small|
|Dried apricots||1⁄3 Cup (5.33 tbs), chopped|
|Low fat buttermilk||1⁄4 Cup (4 tbs)|
|Apricot nectar||1⁄4 Cup (4 tbs)|
|Egg||1 Large, beaten|
|Egg white||1 Large, beaten|
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add apricots; toss well.
Combine buttermilk, nectar, and egg in a bowl; stir well.
Add to flour mixture, stirring just until moist (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-inch 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 tablespoon sugar.
Bake at 400° for 15 minutes or until golden.