Heat the oven to 425°. Place the flour and almonds in a large bowl, and rub in the butter. Stir in the sugar, salt, almond extract and apricots. Make a well in the center of the mix, and pour in enough milk to bring the mixture to a dough. Turn out onto a floured surface and knead lightly until smooth. Roll to a thickness of 1-inch, then using a 2-inch round pastry cutter, cut out 12 scones. Lay them, evenly spaced, on a greased baking sheet, and brush with a little milk. Bake in the oven for 10 - 12 minutes or until risen and lightly golden.
Yield: 12 scones
Reprinted with permission from ©Jane Clarke Bodyfoods for Busy People, published by McBooks Press click for book review