Fresh Apricot Scones

Fresh Apricot Scones

2 C. flour

3 T. sugar, divided

2 t. baking powder

1/2 t. salt

1/3 C. butter

1 C. diced fresh apricots

1/4 C. milk

2 eggs

Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 tablespoon milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened.

Preheat oven to 450° F On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4-inch-thick round; cut into 8 wedge-shaped pieces.

Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.

Bake 12 to 15 minutes or until golden brown and a wooden pick inserted near center comes out clean.

Makes 8 servings.

Source: Washington State Fruit Commission