2 cups all-purpose flour
6 Tblsp. cold butter, cut in small pieces
3 Tblsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup dried cherries, coarsely chopped
1/2 cup dried apricots, coarsely chopped
2 eggs
1/2 cup milk
3 Tblsp. slivered almonds
Preheat oven to 400 degrees. Coat a large baking sheet with non-stick cooking spray.
Combine flour, sugar, baking powder and salt in a large bowl. With a pastry blender cut in butter until mixture has the texture of fine meal.
Stir in cherries and apricots.
Beat eggs in a small bowl with a fork; reserve 1 Tblsp. Add milk to remaining egg; blend with a fork. Add to flour mixture. Stir just until dry ingredients
are moistened.
Drop dough by heaping tablespoon 2 inches apart on prepared baking sheet. Brush with reserved egg; sprinkle with almonds, pressing lightly to make sure they adhere.
Bake 12 to 14 minutes or until golden brown. Remove to wire rack to cool. May be served warm or at room temperature.
