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 apricots, chopped
1 eggs, beaten lightly
1/4 cup low-fat buttermilk
1/4 cup apricot nectar ( like kern’s canned juice)
1 large egg whites, lightly beaten
1 tablespoon sugar
Directions:
Preheat oven to 400F.
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 400F for 15 minutes or until golden. Serve warm.
Servings: 12
Time preparation: 20 min.
Time total: 35 min.