Rating: 3 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 7 Ratings

Gallery

Credit: Martha White®

Recipe Summary

total:
20 mins
hands-on:
15 mins
Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement