Southern Lady May/June 2010
Dried Apricot Scones
2 ½ cups all-purpose flour
½ cup plus 2 tsp sugar, divided
2 tsp baking powder
½ tsp salt
½ cold butter cut into pieces
1 cup finely chopped dried apricots
1 cup plus 1 T heavy cream, divided
Preheat oven to 375, line baking sheet with parchment
Combine flour, ½ cup sugar, baking powder, salt. Using a pastry blender, cut butter into flour mixture until crumbly. Add apricots, stirring to mix well. Add 1 cup cream, stirring just until dry ingredients are moistened.
On a lightly floured surface, pat dough into an 8x1/2 inch circle. Cut scones into 8 equal wedges. Place on prepared baking sheet. Brush tops of scones w/ remaining 1 T cream and sprinkle with remaining 2 tsp sugar
Bake for 18-20 minutes or until lightly browned.