|You could easily substitute another dried fruit for the dried apricots.|
[adapted from this recipe here]
- 2 3/4 c all-purpose flour
- 1/3 c sugar
- 3/4 t salt
- 1 T baking powder
- 1/2 c cold butter (1 stick)
- 1 c chopped dried apricots
- zest of 1 orange
- 2 large eggs
- 1/2 c half & half
- 2 t milk
- 2 T sugar
- Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- With a pastry blender, cut the butter into the dry ingredients, until the mixture is unevenly crumbly. Per the original recipe, "it's OK for some larger chunks of butter to remain unincorporated."
- Stir in the dried apricots and orange zest.
- In a separate mixing bowl, whisk together the egg and half & half.
- Add the liquid ingredients to the dry ingredients. Stir until the mixture is moistened and holds together. (But be careful not to overmix!)
- Line a baking sheet with parchment paper if you have it. Otherwise grease the baking sheet.
- Dump the mixture onto the pan and gently separate into two halves. Carefully shape each half into a flat circle about 6" in diameter -- don't touch the dough more than you need to make a circle and gently flatten it.
- Brush each circle with milk (about 1 tsp per circle) and sprinkle with sugar (about 1 T per circle). Using a knife or pizza cutter, cut each circle into 6 equally-sized wedges. Carefully separate the wedges so they aren't touching while baking.
- If you have time, place the baking sheet with the scones on it (uncovered) into the freezer for 15-30 minutes while you are heating your oven to 425 degrees.
- Bake the scones (directly from the freezer) for 20-25 minutes. They should be lightly browned and the edges shouldn't look wet or unbaked.
- Remove from oven and cool slightly. Scones can be kept in an airtight container at room temperature for a few days, or freeze and remove as needed.