Butterscotch/Apricot Scones
Total preparation time: 1/2 hour
Serves: 12Ingredients:
- 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
Steps:
- 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.