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Golden Apricot Scones

2 cups all-purpose flour
3 tablespoons granulated sugar, divided use
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1 cup diced fresh Washington apricots
1/4 cup milk
2 large eggs

1. Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal.
2. Add apricots and toss until pieces are coated with flour mixture.
3. Reserve 1 tablespoon milk; mix remaining milk and egg.
4. Add milk mixture to flour mixture and stir until moistened.
5. On a lightly floured board, knead dough gently about 10 times.
6. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces.
7. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.
8. Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.

Makes 8 servings.

Nutritional Analysis Per Serving: 227 calories, 5.3 g protein, 30.1 g carbohydrate, 9.0 g fat (36% Cal. from fat), 54.3 mg cholesterol, 1.1 g dietary fiber, 341 mg sodium.

Recipe provided courtesy of Washington State Fruit Commission

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