Martha White Apricot Almond Scones
Preparation Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 scones
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 tsp almond extract
2 Tbs butter, melted
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.