Breakfast Week: Apricot Scones

Apricot Scones
makes 8 scones

from my Better Homes and Gardens Cookbook

2 1/2 Cups All-Purpose Flour

2 Tablespoons Sugar

4 Teaspoons Baking Powder

1/4 Teaspoon Salt
1/3 Cup Butter, Cold, Cut into Pieces
2 Beaten Eggs
3/4 Cups Heavy Whipping Cream
1/2 Cup Dried Apricots, Chopped

Milk

Sugar

Preheat oven to 400 degrees.  In a medium bowl combine flour, 2 tablespoons sugar, baking powder, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture; set aside.  In a separate medium bowl, combine eggs, whipping cream, and apricots.  Add egg mixture all at once to flour mixture.  Using a fork, stir until just moistened.  Turn dough out onto a lightly floured surface.  Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.  Pat or lightly roll dough into an 8-inch circle cut into 8 wedges.  Place wedges 1 inch apart on an ungreased baking sheet.  Brush wedges with milk and sprinkle with additional sugar.  Bake for 12 to 14 minutes, or until golden.  Remove scones from baking sheet;  serve warm.

The easiest way to cut a circle into 8 equal parts is just to make an 'X' than a '+'.  Ta-da!  No 5th grade thinking involved there.  I love these little gems on a weekday early afternoon with a cup of coffee (with some of the leftover whipping cream).