Rate this recipe
4.5/5
(13 Votes)
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Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 1/2 cups Martha White® Self-Rising Flour
- 1/3 cup sugar
- 1/2 cup butter, cut into pieces
- 1 (7 ounce) package dried apricots, chopped
- 1 large egg, beaten
- 3/4 cup buttermilk, or as needed
- 1/4 teaspoon almond extract
- 2 tablespoons butter, melted
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray.
Combine flour and sugar in large bowl; mix well.
Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in apricots.
Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup.
Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms.
Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
Bake 20 to 25 minutes or until light golden brown.
Brush scones with 2 tablespoons melted butter.
Serve warm or cool.
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