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
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.
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.