Apricot Scones

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chilled butter or stick margarine, cut into small pieces
• 1/2 cup finely chopped dried apricots
• 1/2 cup low-fat buttermilk
• 2 large eggs
• Cooking spray
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400u0b0 for 20 minutes or until golden. Serve warm.
4. Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack. Wrap in aluminum foil; reheat at 350u0b0 for 25 minutes.

flour, sugar, baking powder, baking soda, salt, butter, apricots, lowfat buttermilk, eggs, cooking spray, sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/apricot-scones (may not work)