Buttermilk-apricot scones

 
                         BUTTERMILK-APRICOT SCONES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DRY INGREDIENTS-----
    2       c            Flour
      1/4   c            Sugar
      1/2   tb           Baking powder
      1/2   ts           Baking soda
      1/4   ts           Salt
                         -----MOIST INGREDIENTS-----
      1/4   c            Margarine or butter, chilled
                         -and cut into small pieces
      1/3   c            Chopped dried apricots
      1/4   c            Buttermilk or yogurt
      1/4   c            Apricot nectar
    1                    Egg, lightly beaten
 
   Combine the dry ingredients in a bowl; cut in
   margarine with a pastry blender (or two forks) until
   the mixture resembles coarse meal.  Add the apricots
   and toss well, making sure each piece is well coated
   in flour and not clumped up with other apricot pieces.
   Make a well in the center of the mixture.  Combine
   buttermilk, apricot nectar, and egg; add to the well
   and mix with dry ingredients, until dry ingredients
   are moistened (dough will be sticky).
   
   Turn dough out onto a lightly floured surface, flour
   you hands,  and kneaded 4-5 times or knead it while
   still in the bowl (not traditional, but it seems to
   work for me).  Pat dough into a 9" circle on a baking
   sheet coated with cooking spray.  Cut dough into 8
   wedges. Bake at 400 degrees F for 15 minutes, or until
   golden.
   
   Serve warm.
   
   Each scone will be around 230 calories (30% from fat)
   more or less, depending on the fat content of the
   buttermilk.  I find yogurt works as well as buttermilk
   in the recipe.  You could also brush the top of the
   scones with a little beaten egg white and sprinkle
   with sugar before backing, for a little extra
   sweetness.
  
 
 
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