1 cup plus 1 tablespoon heavy whipping cream, divided
Honey-Pistachio Cream (recipe follows)
Fresh fruit (optional)
Instructions
Preheat oven to 375˚. Line a baking sheet with parchment paper.
In a large bowl, combine flour, ½ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Add apricots, stirring to combine well. Add 1 cup heavy cream, stirring just until dry ingredients are moistened.
On a lightly floured surface, pat dough to an 8½-inch circle. Cut scones into 8 equal wedges.
Place on prepared pan. Brush tops of scones with remaining 1 tablespoon heavy cream, and sprinkle with remaining 2 teaspoons sugar.
Bake until lightly browned, about 20 minutes. Serve with Honey-Pistachio Cream and fruit, if desired.
Recipe by Victoria at https://victoriamag.com/dried-apricot-scones-recipe/