Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped dried apricots |
| 2 cups | All-purpose flour |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ cup | Light brown sugar |
| ¼ cup | Marg. or butter, diced |
| ⅔ cup | Milk |
| Milk for glazing | |
| Margarine or butter, for | |
| Greasing |
Preheat the oven to 425. Grease a cookie sheet. Sift the flour, baking powder, salt and cinnamon into a bowl. Stir in the sugar. Add the margarine and cut it in until the mixture resembles fine bread crumbs. Stir in the apricots. Make a well in center. Add most of the milk and mix it in with a round-bladed knife, adding the remaining milk if necessary to give a soft, but not sticky dough. Gather the dough together with your fingers, turn out onto a lightly floured surface and knead about 10 times, until smooth. Shape into a ball, then gently press out to a circle, about ½ inch thick. Place the dough on the cookie sheet and brush the top with milk. Using the point of a floured knife, mark into 6 equal wedges. Bake in oven for 20-25 minutes, until well risen and browned. Cool then pull the wedges apart and serve warm. Submitted By FLORENCE THOMPSON On 01-08-95