Apricot Almond Scones

Crisco® Original No-Stick Cooking Spray

2 ½ cups Martha White® Self-Rising Flour

⅓ cup sugar

½ cup butter, cut into pieces

1 (7 ounce) package dried apricots, chopped

1 large egg, beaten

¾ cup buttermilk, or as needed

¼ teaspoon almond extract

2 tablespoons butter, melted

Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.

Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.

Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.