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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 2 cups flour, all-purpose
- 1/4 cup sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter or margarine, chilled, cut into small pieces
- 13 cup apricots, dried chopped, or rhubarb
- 1/4 cup buttermilk or yogurt
- 1/4 cup apricot nectar
- 1 each eggs lightly beaten
Method
- 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 to 5 times or knead it while still in the bowl (not traditional, but it seems to work for me).
- Pat dough into a 9 inch circle on a baking sheet coated with cooking spray.
- Cut dough into 8 wedges.
- Bake at 400F (200C) for 15 minutes, or until golden.
- Serve warm.
- 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.
