Janet Eakins | Navasota Valley EC

These tender scones, a perfect way to feature dried apricots, are wonderful straight out of the oven but also keep well, so you can enjoy them multiple days in a row.

2 1/2 cups flour
1/2 cup plus 2 teaspoons sugar, divided use
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1 cup finely chopped dried apricots
1 cup plus 1 1/2 tablespoons heavy cream, divided use, plus more as needed

1. Preheat oven to 375 degrees. Line a baking sheet with parchment.

2. In a large bowl, combine flour, 1/2 cup sugar, baking powder and salt. Using a pastry blender or two knives, cut butter into flour mixture until crumbly and butter is evenly blended. Add apricots, stirring to mix well. Add 1 cup cream, stirring just until dry ingredients are moistened. If mixture looks too dry, stir in more cream, 1 tablespoon at a time, until dough is equally moistened and coming together.

3. On a lightly floured surface, scoop out dough and knead gently just to bring it together. Pat dough into an 8- to 9-inch circle and cut into 8 equal wedges. Place on baking sheet slightly separated, brush with remaining 1 1/2 tablespoons cream and sprinkle with remaining sugar. Bake 20 minutes or until browned.

Serves 8.