Apricot Scones

There's a bakery in my town that makes lots of different types of delicious scones. This recipe is my first attempt at producing something like Bread and Butter Bakery's apricot scones. We'll see how it goes.

Scone Ingredients:

• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1 cup chopped dried apricots
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1/4 cup Greek yogurt
• 1 egg, slightly beaten
• 3 Tablespoons cream
• juice of half a lemon

Glaze Ingredients:

• 1/2 cup powdered sugar
• 1 teaspoon butter, softened
• juice of the other half of the lemon

Heat your oven to 375°F. Combine the flour, apricots, sugar, baking powder, baking soda and salt in large bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs. Combine the yogurt, egg, cream and lemon juice in a small bowl. Stir into the flour mixture until just moistened. Turn the dough onto lightly floured surface and  knead 5 to 8 times until smooth. Pat the dough into a circle on baking sheet covered in parchment paper. Deeply score the circle of dough into 8 wedges.

Bake for 18-25 minutes or until lightly browned. Cool 10 minutes, then cut the 8 scones apart. Meanwhile, combine the powdered sugar, 1 teaspoon butter and lemon juice. Drizzle over the warm scones.

Editorial Note: I have a feeling these might have been better had I tried using orange juice rather than lemon juice, and perhaps some orange zest. There's always a next time.