Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 1/2 cups Martha White® Self-Rising Flour
- 1/3 cup sugar
- 1/2 cup butter, cut into pieces
- 1 (7 oz.) pkg. dried apricots, chopped, (about 1 cup)
- 1 large egg, beaten
- Buttermilk (about 3/4 cup)
- 1/4 teaspoon almond extract
- 2 tablespoons butter, melted
- HEAT oven to 400°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.
Serves
12 scones
Compliments Of: marthawhite.com
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