Apricot-Almond Scones
Ingredients:
2 cups all-purpose flour
4½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
¼ teaspoon ginger
¼ teaspoon salt
½ cup butter, cut up
¾ cup buttermilk
1 cup dried apricots, finely chopped
1 teaspoon almond extract
1 tablespoon milk
1 tablespoon cinnamon-sugar
Method:
Combine flour, baking powder, baking soda, sugar, ginger and salt; cut in butter with pastry blender or fork until crumbly.
Add buttermilk, apricots and almond extract; stir just until moistened.
Turn dough out onto a lightly floured surface; knead 5 or 6 strokes.
Pat into an 8-inch circle.
Cut into 8 wedges.
Place about 1 inch apart on lightly greased non-stick metal tray.
Brush with milk and sprinkle with cinnamon-sugar.
Cook according to your Advantium model's cooking settings or until golden brown.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
Dried fruit will often stick to the knife as you chop. To make chopping eaiser, spray the knife blade with vegetable cooking spray before you begin.