Apricot Cranberry Scones

Colorful bits of apricots, sweetened dried cranberries and chopped pecans in a flaky buttery scone makes any breakfast, tea or brunch, special.

Ingredients

• 2 cups all purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup Challenge Unsalted Butter
• ½ cup buttermilk
• 1 large egg
• ¼ cup dried sweetened cranberries
• ¼ cup chopped dried apricots (or ½ cup chopped fresh apricots)
• ¼ cup chopped pecans (optional)
• 1 Tablespoon buttermilk

Directions

Preheat oven to 425°F. Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture resembles course meal. Whisk egg with buttermilk. Create a well in dry ingredients and add egg mixture, stir just until moistened. Stir in cranberries, apricots and nuts. Turn dough onto floured surface and shape into 8-inch circle, approximately ¾-inch thick. Cut into eight wedges and place on a nonstick or buttered baking sheet. Brush with buttermilk. Bake 15-18 minutes or until golden brown. Serve warm.

Yield: 8 servings.

Source: Challenge Package recipe developed by Challenge Home Economist.