Apricot Ginger 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 t 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.