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Mix flour and baking powder, set aside. Beat butter in mixer until creamy, add sugar and beat until pale and fluffy. Beat in eggs one at a time. Add flour mixture alternately with buttermilk. Mix until blended. Fold in cranberries and apricots.
Using an ice-cream scoop place scones on an ungreased cookie sheet. Bake at 350 degrees for about 15 minutes until toasty brown. Cool on a wire rack.
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