Apricot – Almond Scones
- 2 cups sifted flour
- 4 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ginger
- 2 tablespoons sugar
- ¼ teaspoon salt
½ cup butter, cut up 1 cup dried apricots, finely chopped (I don’t chop particularly fine – and use a very full cup)
- ¾ cup buttermilk
- 1 tablespoon cinnamon sugar
- 1 teaspoon almond extract
- 1 tablespoon milk
(I also put in crystallized ginger – chopped – however much I feel like chopping > 1 teaspoon)
Heat oven to 425. Lightly oil a cookie sheet. In a bowl sift flour, baking powder, salt, ginger and sugar. Cut in butter with pastry blender or fork until crumbly. Add buttermilk, apricots, crystallized ginger, and almond extract (I add and stir in apricots and ginger before milk so that pieces get coated with flour and stay separate), stir until moistened. Turn dough out onto a lightly on a floured board, knead 5 or 6 strokes. Roll (I pat) into a circle and it says cut into wedges, but I don’t. Brush with milk and sprinkle with sugar or cinnamon & sugar. Bake 12 - 15 min.
Instructions for Advantium speed cook oven: Use black tray – pat into 8” circle. Then I brush with milk, sprinkle with cinnamon sugar and carefully cut into 8 wedges. Slightly pull out from center to separate wedges. Cook for 16 – 18 minutes (usually 18) at U=HI, L=LO or until golden brown.