Apple and Apricot Buttermilk Scones

Ingredients:
3 cups all purpose white flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, unsalted, well chilled and diced
3/4 cup dried apricots, cut into 1/2-inch pieces
1 large apple, crisp, such as McIntosh, peeled and cut into 1/2-inch pieces
1/2 teaspoon cinnamon
1 cup buttermilk
real maple syrup
1/2 cup slivered almonds
Directions:

Place a rack in the middle of the oven and preheat it to 400 degrees F.
In the container of a food processor, pulse the flour, sugar, baking powder, salt, and baking soda. Add the chilled butter and pulse until the butter becomes pea sized. Transfer the flour mixture to a large bowl and add the apricots, apple, and cinnamon. Gently toss to coat with flour.
Make a well in the middle of the flour mixture and pour in the buttermilk. Gradually push the flour into the buttermilk and start to gently mix until the sides of the bowl become clean.
Separate the dough into 2 pieces and gently shape each piece into a disk about 7 inches in diameter and 1 1/2 inches thick. Cut each disk into 6 wedges and place each wedge on a greased cookie sheet, making sure to space them at least 1 inch apart.
Bake for about 20 minutes, or until a pale golden brown on top. Remove from the oven. Using a pastry brush or the back of a spoon, generously brush each scone with the maple syrup and press a generous tablespoon of the almonds on top. Bake for another 5 to 8 minutes, or until lightly browned. Transfer to a rack to cool.

Yield: 12 scones

Variations:
Substitute raisins, dried mango, or currants for the dried apricots.
Substitute a pear for the apple and add 1/3 cup chopped crystallized ginger in addition to the raisins.
Add 1/4 teaspoon ground all-spice or ginger to the mixture.
Add 1/2 cup slivered almonds to the batter with the fruit.

*recipe from the Stonewall Kitchen Breakfast cookbook