Buttermilk-Apricot Scones

Ingredients

• 0.3 cup all-natural apricot nectar 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup apricots dried chopped
• 1  eggs lightly beaten
• 1  egg white lightly beaten
• 2 cups flour all-purpose
• 0.3 cup butter chilled cut into small pieces
• 0.3 cup nonfat buttermilk 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1 tablespoon sugar 

Equipment

• baking sheet
• oven
• blender

Directions

1. Combine first 5 ingredients; cut in margarine with a pastry blender until mixture resembles coarse meal.
2. Add apricots; toss well.
3. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moistened. (Dough will be sticky.)
4. Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray.
5. Cut dough into 12 wedges, cutting to but not through bottom of dough.
6. Brush with egg white, and sprinkle with 1 tablespoon sugar.
7. Bake at 400 for 15 minutes or until golden.
8. Serve hot.