Dried Fruit Cream Scones

Dried Fruit Cream Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
apricots, dried, sulfured, uncooked
cream, fluid, heavy whipping
butter, without salt
sugars, granulated

Directions:
Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the dried apricots.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it.
Knead the dough 8 or 9 times.
Pat into 2 circles about 6 inches round.
For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top.
Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.
Bake for about 11 minutes, or until golden brown