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Ingredients:
4 cups white flour
2 1/2 tablespoons baking powder
1 cup sugar
1 cup buttermilk
3 cups whole wheat flour
1 pound butter
7 eggs
1 cup dried apricots, chopped
1 cup dried cranberries
Instructions:
Mix flour and baking powder. Beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add flour mixture alternately with buttermilk. Mix until blended. Fold in cranberries and apricots.
Place scones on ungreased cookie sheet using large ice-cream scoop. Bake at 350 for about 15 minutes. Cool on wire rack. Serve with a fine imported marmalade.
Note: Scones may be prepared in advance, placed on cookie sheet and refrigerated.
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Copyright © 1999 - 2004 Lanier Publishing International
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