Apricot Ginger Scones

Apricot Ginger Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
apricots, dried, sulfured, uncooked
spices, ginger, ground

Directions:
Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is mixed through.
Place flour/butter mixture in bowl.
Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
Place on floured work surface.
Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
Bake for about 12 minutes at 400.