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Makes 8 servings.

2 cups flour
3 tablespoons sugar, divided
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 eggs

Combine and mix flour, 2 tablespoons sugar, baking powder and salt.

Add butter and cut into flour mixture until mixture resembles coarse cornmeal.

Add apricots and toss until pieces are coated with flour mixture.

Reserve 1 tablespoon milk; mix remaining milk and egg.

Add milk mixture to flour mixture and stir until moistened.

On a lightly floured board, knead dough gently about 10 times.

Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces.

Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.

Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.

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.

Washington State Fruit Commission

Breads, fruit scones


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