Apricot Almond Scones

Photo by Martha H.
Adapted from allrecipes.com

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: