1. Preheat oven to 400°. 2. Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones). 3. Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well. 4. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky). 5. Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet. 6. Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife. 7. Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
