These delicious homemade scones, studded with chopped dried apricots, are perfect for a British-style breakfast or afternoon snack. Experiment with other dried fruits for endless variations on this basic scone recipe.
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup finely chopped dried apricots
1/2 cup low-fat buttermilk
2 large eggs
2 teaspoons sugar
1/2 teaspoon ground cinnamon
How to Make It
Preheat oven to 400°.
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).
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.
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.