Apricot Scones

Apricot Scones

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1/2 cup heavy whipping cream, cold
• 1/2 cup apricots, chopped

1. Preheat oven to 375 degrees.
2. In a food processor, pulse the all purpose flour, sugar, baking soda, and salt.
3. Cut the chilled butter into cubes and add to the food processor.
4. Continue pulsing until crumbles are formed.
5. Add the crumbles and chopped apricots to a medium sized bowl and pour the cold whipping cream over the top and stir together till it forms a ball.
6. Place on a lightly floured surface and pat into a 1/2 inch thick disk.
7. Cut into 3-4 inch diameter rounds and place on a parchment lined baking sheet.
8. Brush the top of the scones with cream and bake for 14-18 minutes.
9. Serve with clotted cream, lemon curd and jam.