Apricot Almond Scones - cooking recipe

Ingredients
    Crisco(R) Original No-Stick Cooking Spray
    2 1/2 cups Martha White(R) Self-Rising Flour
    1/3 cup sugar
    1/2 cup butter, cut into pieces
    1 (7 ounce) package dried apricots, chopped
    1 large egg, beaten
    3/4 cup buttermilk, or as needed
    1/4 teaspoon almond extract
    2 tablespoons butter, melted
Preparation
    Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
    Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
    Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Leave a comment