Pecan Apricot Scones

By jannycerv

Ingredients

• Egg Wash:
• 3 c. bleached all-purpose flour
• 1/4 c. sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 5 T. butter
• 3/4 c. chopped, dried apricots
• 2 eggs
• 2/4 c. milk or cream
• 1/4 c. chopped pecans
• 1 egg, well beaten
• pinch of salt

Preparation

Step 1

Preheat over to 450 degrees. Combine dry ingredients in a bowl; cut the butter into small pieces and cut into the dry ingredients, using a pastry blender or a fork. The mixture should be coarse. Add apricots and pecans. Whisk the eggs and milk together, stir into the flour and butter mixture with a fork to form a smooth dough. Divide the dough into 3 pieces and form each into a 5-inch round disk. Using a sharp, floured knife, quarter each disk into 4 wedges. Place the wedges, wide apart, on a pan covered with parchment paper. Apply the egg wash and allow to dry. Bake scones 10 to 15 minutes, or until firm, but not dry. Don't allow the scones to color too deeply. Yield: 12 scones.
Note: Both the apricots and pecans are optional or can be substituted with other dried fruits and nuts.