Apricot Scones

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Stir in the chopped dried apricots until evenly distributed in the flour mixture.

5. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until well combined.

6. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix the ingredients together until a shaggy dough forms.

7. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Be careful not to overwork the dough.

8. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the dough into 8 wedges.

9. Place the scones on the prepared baking sheet, leaving some space between each scone. If desired, sprinkle the tops with turbinado sugar for a sweet crunch.

10. Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and cooked through.

11. Remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

12. Serve the Apricot Scones warm or at room temperature, and enjoy with a cup of tea or coffee for a delightful treat!