Buttermilk Apricot Scones - cooking recipe

Ingredients
    2 cups flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup sugar
    1/4 cup butter, chilled and cut into chunks
    1/3 cup dried apricot, chopped
    1 egg, beaten lightly
    1/4 cup low-fat buttermilk
    1/4 cup apricot nectar (like kern's canned juice)
    1 large egg white, lightly beaten
    1 tablespoon sugar
Preparation
    Preheat oven to 400\u00b0.
    Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
    Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
    Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
    Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
    Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
    Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400\u00b0 for 15 minutes or until golden. Serve warm.

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