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Ingredients
- 2 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Sugar
- 3/4 c. Dry apricots,, minced
- 1 1/4 c. Heavy cream
- 3 Tbsp. Butter,, melted
- 2 Tbsp. Sugar
Directions
- Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
- Combine the flour, baking pwdr, salt, and sugar in a bowl, stirring with a fork to mix well. Add in the dry apricots. Still using a fork, stir in the cream and mix till the dough holds together in a rough mass (the dough will be quite sticky).
- Lightly flour a board and transfer the dough to it. Knead the dough 8 or possibly 9 times. Pat into 2 circles about 6 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pcs.
- Bake for about 11 min, or possibly till golden.
- Yield: 12 scones
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