Apricot Ginger Scones

3 1/4 cup Flour, all purpose
1/3 cup Sugar
2 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
3/4 cup Dried apricots, diced (4oz)
1/3 cup Crystallized ginger, diced - 2 oz
1 tsp Lemon peel, grated
1 cup 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.


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