Lemon Cream Scones

The second of my apricot scone recipes. I used fresh lemons straight off the property lemon tree so I think these will be quite tangy and flavorful. The reviewers on Epicurious pretty much make this as is and all rave about it, so I'm excited to try these scones out tomorrow at breakfast! The only change I made to this recipe is using about 1 1/4 C. apricots instead of 3/4.

From Bon Appetit May 1996, by way of Epicurious:

http://www.epicurious.com/recipes/food/views/Lemon-Cream-Scones-1923

Ingredients:

2 C. all purpose flour

1/4 C. plus 2 T. sugar

1 T. baking powder

1/2 tsp. salt

3/4 C. chopped dried apricots (or more!)

1 1/4 C. whipping cream

3 T. unsalted butter, melted

Directions:

1. Preheat over to 425F. Mix flour, 1/4 C. sugar, baking power, salt, apricots, and lemon peel in mixing bowl. Add whipping cream and stir until dough just forms.

2. Turn dough out and lightly knead on floured surface. Form dough into 10" diameter 1/2" thick round. Cut into 12 wedges.

3. Transfer wedges to baking sheet. Combine remaining 2 T. sugar and 1 tsp. lemon peel in small bowl. Brush scones with melted butter and sprinkle with sugar mixture. Bake scones 15 min. until light brown.

4. Note: Can be prepared 1 day ahead, cooled, wrapped in foil and stored at room temperature.