Apricot-Butterscotch Scones – brought to you by The Mandolin Inn
Serves 12 generous scones
| 2 cups flour | 6 tablespoons butter |
| 2 ½ teaspoons baking powder | ½ cup chopped dried apricots (or any combination of dried cherries, currants, raisins, etc.) |
| ½ teaspoon salt | ½ cup butterscotch chips (or any other flavor that appeals) |
| ¼ cup sugar | 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 on ungreased cookie sheet. Bake at 400° for 15-20 minutes.
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