Apricot Scones

2 Cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

1/4 cup chilled butter, cut into small pieces

1/3 cup chopped dried apricots

1 egg, lightly beaten

1/4 cup buttermilk

1/4 cup apricot nectar (I used pear nectar because it was what I had)

Cooking spray

1 egg white, lightly beaten

1 Tablespoon sugar (I used Turbinado sugar)

Preheat oven to 400 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add apricots; toss well. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead 4 to 5 times with floured hands. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray.

Cut dough into 12 wedges, cutting into but not through bottom of dough. Brush egg white over surface of dough, and sprinkle with 1 tablespoon sugar. Bake at 400 degrees for 15 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). Calories 148.