Morning scones

It's great to start off with hot coffee and fresh scones for breakfast. Here's a recipe that I modified from one of the many scone recipes at the RecipeSource. An enhancement would be to brush the uncooked scone wedges with some milk or buttermilk and dust with a cinnamon sugar mixture before cooking.

Amount   Measure     Ingredient
--------    ------------    --------------------------------
1 3/4           c              flour
   1/4           c              finely chopped walnuts
3              Tbsp           sugar
2 1/4         tsp            baking powder
   1/2         tsp            salt
1               tsp            ground cinnamon
   1/4          c              butter
2                                eggs
   1/4          c              chopped apricots
   1/3          c              yoghurt

In a bowl, combine the first six ingredients. Cut in the butter until the mixture resembles coarse crumbs. Combine eggs, yoghurt, and apricots then stir into dry ingredients until just moistened. Turn onto a floured surface; gently pat into a rectangle 3/4-in. thick. Cut into wedges and place on a lightly greased baking sheet. Let rest 15 minutes. Bake at 450 for 14-16 minutes or until golden brown.

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