Buttermilk-Apricot Scones
Delicate scones are best served one way--hot. The wedges that taste heavenly just minutes out of the oven often seem dry and less flavorful after they cool.
How to Make It
Step 1
Combine first 5 ingredients; cut in margarine 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 moistened. (Dough will be sticky.)
Step 2
Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake at 400° for 15 minutes or until golden. Serve hot.
Cooking Light 5-Star 1996
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