Buttermilk Apricot/Rhubarb Scones

• 2 cups flour, all-purpose
• 1/4 cup sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter or margarine, chilled, cut into small pieces
• 13 cup apricots, dried chopped, or rhubarb
• 1/4 cup buttermilk or yogurt
• 1/4 cup apricot nectar
• 1 each eggs lightly beaten

1. Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal.
2. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces.
3. Make a well in the center of the mixture.
4. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky).
5. Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4 to 5 times or knead it while still in the bowl (not traditional, but it seems to work for me).
6. Pat dough into a 9 inch circle on a baking sheet coated with cooking spray.
7. Cut dough into 8 wedges.
8. Bake at 400F (200C) for 15 minutes, or until golden.
9. Serve warm.
10. You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before backing, for a little extra sweetness.

flour, sugar, baking powder, baking soda, salt, butter, apricots, buttermilk, apricot nectar, eggs

Taken from recipeland.com/recipe/v/buttermilk-apricot-rhubarb-scon-4753 (may not work)