sunday morning scones

There's something about lazy Sunday mornings that call for the tender crumbs and buttery taste of these scones. Loaded with chewy bits of dried apricots, they have a little tang you don't usually get in the traditional scone.

As you see, I've made both the usual triangle shape, and a cookie cutter oval - the ovals I brushed with an egg wash, to show you the difference. Both are flaky and delicious.

To make:

Preheat oven to 370'.

Line a cookie sheet with foil or parchment.

In mixer, place:

4 cups King Arthur flour

1/2 cup sugar

15 tablespoons unsalted butter, cold

1 T. baking powder

Cut butter into small pieces, then mix above in bowl until it makes coarse crumbs.

Add: 1 1/2 cups buttermilk

1 cup dried apricots, snipped with scissors into small pieces

Mix until it forms a ball.

Place on lightly floured board, roll gently, and cut into either shapes with cookie cutters, or into triangles.

Brush with egg wash (optional) and place in hot oven for 20-25 minutes. If you used the egg wash, they will be a lovely golden brown on top.

These freeze beautifully - if you have any left over!