2 c. Flour
1/4 c. Granulated Sugar
1/4 tsp. Salt
1 1/2 tsp. Baking Powder
1/4 c. Butter or Margarine, chilled and cut into small cubes
1/3 c. Dried Apricots, chopped
1 Egg, lightly beaten
1/2 tsp. Soda
1/4 c. Buttermilk
1/4 c. Apricot Nectar

1 Egg White, lightly beaten
1 Tbsp. Granulated Sugar

Combine flour, sugar, salt and baking powder.
Using a pastry blender cut in butter or margarine.
Stir in apricots.
Stir together egg, soda, buttermilk and nectar.
Stir into flour mixture just until moistened.
Turn dough out onto a lightly floured board and knead 5-6 times.
Place on a parchment lined cookie sheet and pat into a 9″ circle.
Cut into 12 wedges cutting to but not through dough.
Brush top with beaten egg white.
Sprinkle with tablespoon of sugar.
Bake 15 minutes until golden brown at 400°F.
Serve warm with butter.