Butterscotch/Apricot Scones

Bread
Cook time: 1/2 hour
Servings: 12

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

  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.
  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.
  3. Drop by generous spoonfuls onto a cookie sheet covered with parchment paper.
  4. Bake at 400 degrees for 15-20 minutes (I find 18 minutes is usually perfect.) Cool on cooling rack and serve.

The Mandolin Inn

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