The Mandolin Inn

Recipe

Butterscotch/Apricot Scones: Bread

Servings: 12

Prep time:1/2 hour

Ingredients:

  • 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

Step 1:

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.

Step 2:

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.

Step 3:

Drop by generous spoonfuls onto a cookie sheet covered with parchment paper.

Step 4:

Bake at 400 degrees for 15-20 minutes (I find 18 minutes is usually perfect.) Cool on cooling rack and serve.

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