Buttermilk Apricot Scones

From cooking light

Preheat oven to 400.

Lightly spoon flour into dry measuring cups.

Level with knife.

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.

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 400 for 15 minutes or until golden.

Serve warm.

flour, baking powder, baking soda, salt, sugar, butter, dried apricot, egg, low-fat buttermilk, apricot nectar, egg white