Yield
1 dozen (serving size: 1 scone)
Photo: Becky Luigart-Stayner

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Step 3

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.

Chef's Notes

Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack. Wrap in aluminum foil; reheat at 350º for 25 minutes.

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