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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond. Ingredients:
crisco® original no-stick cooking spray |
2 1/2 cups martha white® self-rising flour |
1/3 cup sugar |
1/2 cup butter, cut into pieces |
1 (7 ounce) package dried apricots, chopped |
1 large egg, beaten |
3/4 cup buttermilk, or as needed |
1/4 teaspoon almond extract |
2 tablespoons butter, melted |
Directions:
1. Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
2. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
3. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.
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