Apricot Almond Scones

Apricot Almond Scones

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

Directions:
Heat oven to 425 degrees.
Grease a large cookie sheet.
In a large bowl combine flour, sugar, baking powder and baking soda.
Using a pastry blender cut in butter, until mixture resembles coarse crumbs.
Stir in apricots and almonds.
Pour buttermilk over flour mixture and stir with fork until the dough comes together.
Turn dough onto a floured surface and knead 4-5 times.
Divide dough in half.
Shape each half into 8" circles.
Using a floured knife, cut each circle into 8 wedges.
Place wedges onto greased cookie sheet.
Brush tops of scones with milk and sprinkle with sugar.
Bake for 20-25 minutes until toothpick inserted comes out clean.