Apricot Scones

I really love dried apricots-its the chewiness; it pulls me in-and the day I decided to randomly create this recipe...well...it was a happy day.  And all the other days that I made test batches?  Yup.  Those were happy days too.  I have to be careful when I make these because I end up eating a lot of them.  Like, a LOT.  They are simple and easy.  Not too sweet, but definitely special.  Nothing too crazy.  That is unless we are talking about crazy GOOD!

Ok.  That was cheesy.  I retract the last statement.  Just make them, mmkay?

One Year Ago: Corn Cake Muffins & Sticky Chicken

Apricot Scones

The glaze here is totally optional.  They are killer without it. 

2 1/2 c all purpose flour

1 T baking powder

1 tsp salt

3 T sugar

6 T cold butter, cubed

1 c chopped dried apricots

1 1/4 c heavy cream

1 tsp vanilla

1 beaten egg w/a splash of water (egg wash)

Glaze:

1 c powdered sugar

1/2 tsp vanilla

2 T milk

Pulse dry ingredients in a food processor until combined.  Add the cubed cold butter and pulse until butter is smaller than the size of peas.  Dump the mixture into a large bowl and toss with chopped apricots, using your fingers to break up the sticky fruit and even distribute it.  Combine the vanilla and cream in a measuring cup and stir into the flour mixture with a fork, just until it starts to come together.  Dump the dough onto a floured counter top and press it together, kneading lightly, just until the dough barely forms a mass.  Press or roll into a rough square about 1 1/2 inches thick.  Using a sharp knife, cut the dough into 6 equal portions and cut those portions in half to give you 12, roughly formed triangles.  Place on a lined baking sheet and brush with egg wash.  Bake at 375 for 20-22 minutes, or until golden brown.  

Alternatively, mix the recipe the same way, but use a pastry cutter for the butter, instead of a food processor.  Proceed the same way with the recipe.  Whisk together all glaze ingredients and drizzle over just warm scones.  Enjoy!