Apricot Almond Scones

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 250 Calories

Ingredients

• ¼ teaspoon almond extract
• 2 tablespoons butter, melted
• ½ cup butter, cut into pieces
• 1 large egg, beaten
• Crisco® Original No-Stick Cooking Spray
• ⅓ cup sugar
• 2 ½ cups Martha White® Self-Rising Flour
• 1 (7 ounce) package dried apricots, chopped
• ¾ cup buttermilk, or as needed

Recipe Instructions

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.

Step 2

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.

Step 3

Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.