APRICOT-ALMOND SCONES
Ingredients:
- 2 cups all-purpose flour
- 4½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup butter, cut up
- ¾ cup buttermilk
- 1 cup dried apricots, finely chopped
- 1 teaspoon almond extract
- 1 tablespoon milk
- 1 tablespoon cinnamon-sugar
Method:
- Combine flour, baking powder, baking soda, sugar, ginger and salt; cut in butter with pastry blender or fork until crumbly.
- Add buttermilk, apricots and almond extract; stir just until moistened.
- Turn dough out onto a lightly floured surface; knead 5 or 6 strokes.
- Pat into an 8-inch circle.
- Cut into 8 wedges.
- Place about 1 inch apart on lightly greased non-stick metal tray.
- Brush with milk and sprinkle with cinnamon-sugar.
- Cook according to your Advantium model's cooking settings or until golden brown.
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Breakfast / Brunch