Apricot and Butterscotch Scones

Generous sized delectible scones with a delightful and surprising blend of flavors

2 cups flour
1/4 cup sugar
6 tablespoons butter
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup butterscotch chips
1 egg slightly beaten, combined with enough buttermilk to equal 1 cup

Combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender (or the old fashioned way with two table knives) until mixture resembles coarse crumbs. Stir in apricots and butterscotch chips. Slowly stir in egg/buttermilk mixture until mixture just barely holds together. Add more buttermilk if necessary. Drop by generous spoonful onto parchment covered cookie sheet. Bake at 400 degrees for 15-20 minutes.

Recipe Summary:
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Other recipes by The Mandolin Inn:
Crustless Asparagus Quiche
Crustless Green Onion And Mushroom Quiche
Curried Sausage
Sour Dough Baked French Toast

Recipe Provided By:
The Mandolin Inn
Dubuque, IA

Dubuque Bed and Breakfast Inns