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Apricot And Salami Scones

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brunch gluten free nut free easter breakfast british irish

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Ingredients

Vegetable oil cooking spray

1 (15-ounce) box plain scone mix (recommended: Ivy Cottage)

1/2 cup (1 stick) unsalted butter, chilled and cubed

20 dried apricots, cut into 1/4-inch pieces, to yield about 1 cup

6 ounces salami, cut into 1/2-inch pieces

2 tablespoon chopped fresh thyme leaves

1 cup buttermilk, chilled

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