Heat oven to 400° F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in ½ cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by ¼ cupfuls about 2 inches apart onto prepared cookie sheet.
Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.
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