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1
Preheat oven to 400u00b0F.
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2
Prepare baking sheet by spraying lightly with cooking spray.
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3
In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
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4
Cut in the margarine until the mixture resembles course meal.
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5
Add the apricots and almonds into the flour mixture and mix thoroughly.
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6
In a smaller bowl, mix together the yogurt, sour cream, and extracts.
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7
Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
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8
Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
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9
Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
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10
Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
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11
Bake the scones 20 - 22 minutes.
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12
Best served warm but cold is good too.
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13
Enjoy!
