GE Appliances

Apricot-Almond Scones

8 Scones 5-16 minutes
Apricot-Almond Scones


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.

Cooking Settings:

Tray Type:
120 Over the Range
U=Hi L=Lo
16 minutes
Metal Tray
120 Wall Oven
U=Med L=Lo
15 minutes
Metal Tray
240 Over the Range
U=10 M=5 L=3
5 minutes
Metal Tray
240 Wall Oven
U=10 M=3 L=5
5 minutes
Metal Tray
240 Wall Oven with Convection
U=6 M=2 L=5 C=10
7 minutes
Metal Tray

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.