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!