Sweets: Apricot Cream Scones Preheat Oven: 425 degrees
2 c. All purpose flour
1/4 c.+ 2 Tbsp. Sugar
2 Tbsp. Baking powder
1/2 tsp. Salt
3/4 c. Dried apricots, chopped finely
1 Tbsp. + 1 tsp Lemon peel, grated and chopped finely
1 1/4 c. Whipping cream
3 Tbsp. Unsalted butter, melted
Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl. Stir in apricots and 1 Tbsp. lemon peel. Toss until well mixed. Add whipping cream and stir just until dough forms. Turn dough out onto a lightly floured surface. Knead gently just until dough holds together. Form dough into a 10 inch by 1/2 inch round. Cut into 12 pieces. Place on a large baking sheet covered in parchment paper. Combine remaining sugar and lemon peel. Brush scones with melted butter. Sprinkle with lemon and sugar mix. Bake in 425 degree oven for 15 minutes or until golden brown. Transfer to cooling rack and cool slightly. Serve warm. Can be stored overnight at room temperature in airtight container.