Serves: 6
Total Calories: 289

1/2 cup dried apricot halves snipped
water Hot tap
1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon ground
1/3 cup butter or margarine, chilled
3/4 cup potato unseasoned mashed
1 egg
3 tablespoons milk
1 tablespoon almonds sliced
1 teaspoon sugar

Preheat oven to 400°. Lightly grease a baking sheet.

Cover apricots with water and let stand for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and cinnamon. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Thoroughly drain apricots. Stir apricots and mashed potatoes into flour mixture.

In a small bowl, whisk together egg and milk set 1/2 tablespoon of the mixture aside. Stir remaining mixture into flour mixture just until dry ingredients are moistened. Knead 6 to 8 times to form a ball. Place on baking sheet. Flatten into a 7-inch circle. With a floured knife, cut into six wedges, but do not separate.

Brush top with reserved egg-milk mixture. Sprinkle with almonds and 1 teaspoon sugar.

Bake for 22 to 24 minutes or until lightly browned. Serve immediately with butter and jam or honey.

Nutritional Facts:

Serves: 6
Total Calories: 289
Calories from Fat: 101

More Recipes from the Potato Lover's Cookbook Cookbook:
Apricot Scones
Cinnamon Rolls
Honey Whole Wheat Bread
Jiffy Yeast Rolls
Mom's Raised Doughnuts
Onion-Cheese Braid
Potato Refrigerator Rolls
Shaping Dinner Rolls