Butterscotch Apricot Scones |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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My Mother loves buterscotch.... thought she would like these.... the recipe is from the..... The Mandolin Inn 199 Loras Blvd Dubuque, IA 52001 Ingredients:
2 cups flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup sugar |
6 tablespoons butter |
1/2 cup dried apricots - chopped |
1/2 cup butterscotch chips |
1 egg, slightly beaten |
buttermilk, enough with the egg to equal 1 cup |
Directions:
1. In a mixing bowl 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 course crumbs. Stir in apricots and butterscotch chips.
2. Add buttermilk to lightly mixed egg in a one cup measure - fill to top of cup. Slowly stir buttermilk/egg mixture into mixing bowl until mixture just barely holds together. Add a tiny bit more buttermilk if necessary.
3. Drop by generous spoonfuls onto a cookie sheet covered with parchment paper.
4. Bake at 400 degrees for 15-20 minutes (I find 18 minutes is usually perfect.) Cool on cooling rack and serve.
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