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
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).