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?
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)
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!