Buttermilk Apricot Scones

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup butter, chilled and cut into chunks
• 1/3 cup dried apricot, chopped
• 1 egg, beaten lightly
• 1/4 cup low-fat buttermilk
• 1/4 cup apricot nectar (like kern's canned juice)
• 1 large egg white, lightly beaten
• 1 tablespoon sugar

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
3. Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
4. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
5. Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
6. Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
7. Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400u0b0 for 15 minutes or until golden. Serve warm.

flour, baking powder, baking soda, salt, sugar, butter, dried apricot, egg, lowfat buttermilk, apricot, egg white, sugar

Taken from www.food.com/recipe/buttermilk-apricot-scones-177712 (may not work)