Title: Apricot ginger scones
 Categories: Breads
      Yield: 8 Scones
 
  3 1/4 c  Flour, all purpose
    1/3 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Dried apricots, diced (4oz)
    1/3 c  Crystalized ginger, diced
           - 2 oz
      1 ts Lemon peel, grated
      1 c  Buttermilk
 
  In a food processor or large bowl, whirl or mix together flour, sugar,
  baking powder, soda, and salt. Add butter; whirl or rub with fingers
  until coarse crumbs form. If using a food processor, add apricots,
  ginger, and peel; pulse until just blended. Otherwise, stir them into
  flour mixture. Add buttermilk and whirl or stir just until evenly
  moistened.
  
  Scrape dough onto a floured board and knead about 6 turns or until
  dough holds together. On a 12x15 inch lightly greased baking sheet,
  pat dough into an oval about 7x12 inches. With a floured knife, cut
  diagonal lines through dough, forming 8 or 9 triangles.
  
  Bake in a 400 degree oven until golden brown, about 25   minutes.
  Break along scores to serve. Makes 8 or 9.
  
  Per serving: 393 cal. (37 percent from fat); 6.2 g protein; 16 g fat
  (9.9 g sat.); 57 g carbo.; 520 mg sodium; 43 mg chol.