2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons white granulated sugar
1/2 tsp fine sea salt
5 tablespoons (or 2.5 ounces) unsalted butter, cold
1/2 cup buttermilk, shaken and cold
1 large egg
1 large egg
Splash of whole milk or water
1. Bring a small pot of water to a boil. Gently place apricots in water and allow to simmer for 1 minute. While water is going, prepare an ice bath. Transfer the apricots from the boiling water to the cold water. When cool enough to handle, using a pairing knife, peel the skin off of the apricots. Cut them into a dice and set aside.
2. Adjust oven rack to middle position and preheat oven to 425 degrees F.
3. Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.
4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in apricots, being sure to coat them in the flour mixture. Measure out the buttermilk in a measuring cup and add the egg; beat until combined. Pour in the buttermilk and mix until the dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of milk together and brush the tops’ of the scones with the egg wash.
6. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter and a drizzle of honey.