Apricot Lemon Scones
(1) 6 oz. bag of dried apricots, finely chopped
1/4 cup sugar + 2 Tablespoons Sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
Zest of 1 entire lemon
1 1/3 cups heavy cream
Preheat oven to 425. I don't have a scone pan, so I lined a jellyroll pan with parchment paper.
Combine apricots with 2 Tablespoons of sugar, mix well and set aside.
In a separate bowl, combine flour, baking powder and salt and mix well. Then stir in apricots and lemon zest.
Add cream to make a coarse dough.
Turn out onto a lightly floured surface and press until dough comes together. Separate into 4 pieces, working each of the 4 until they make a 4 inch square. Cut each into 4 triangular pieces.
Place all triangles onto the parchment covered pan and sprinkle with sugar.
Bake scones approximately 15 minutes or until lightly golden brown.