2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup chilled stick margarine, cut into small pieces
1/3 cup chopped dried apricots
1 egg, lightly beaten
1/4 cup nonfat buttermilk
1/4 cup apricot nectar
vegetable cooking spray
1 egg white, lightly beaten
1 tablespoon sugar

Directions:
Combine first 5 ingredients; cut in margarine with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.

Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moistened. (Dough will be sticky.)

Turn dough out onto a lightly floured surface; with floured hands, knead 4 or 5 times. Pat dough into a 9 inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Brush with egg white, and sprinkle with 1 tablespoon sugar.

Bake at 400°F for 15 minutes or until golden. Serve hot.

Yield 1 dozen (serving size 1 scone)

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