Apricot Almond Scones - flour

Method

• Heat oven to 425 degrees.
• Grease a large cookie sheet.
• In a large bowl combine flour, sugar, baking powder and baking soda.
• Using a pastry blender cut in butter, until mixture resembles coarse crumbs.
• Stir in apricots and almonds.
• Pour buttermilk over flour mixture and stir with fork until the dough comes together.
• Turn dough onto a floured surface and knead 4-5 times.
• Divide dough in half.
• Shape each half into 8" circles.
• Using a floured knife, cut each circle into 8 wedges.
• Place wedges onto greased cookie sheet.
• Brush tops of scones with milk and sprinkle with sugar.
• Bake for 20-25 minutes until toothpick inserted comes out clean.