The Mandolin Inn
Butterscotch/Apricot Scones: Bread
Prep time:1/2 hour
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons butter
1/2 cup dried apricots - chopped
1/2 cup butterscotch chips
1 egg, slightly beaten
buttermilk, enough with the egg to equal 1 cup
In a mixing bowl combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender (or the old fashioned way with two table knives) until mixture resembles course crumbs. Stir in apricots and butterscotch chips.
Add buttermilk to lightly mixed egg in a one cup measure - fill to top of cup. Slowly stir buttermilk/egg mixture into mixing bowl until mixture just barely holds together. Add a tiny bit more buttermilk if necessary.
Drop by generous spoonfuls onto a cookie sheet covered with parchment paper.
Bake at 400 degrees for 15-20 minutes (I find 18 minutes is usually perfect.) Cool on cooling rack and serve.