Ingredients
4 cups all-purpose flour 2 tablespoons sugar2 tablespoons baking powder3/4 teaspoon salt1-1/2 cups cold butter, cubed1 cup chopped dried apricots1 tablespoon minced fresh rosemary4 large eggs, room temperature, lightly beaten1 cup cold heavy whipping creamTOPPING:1 large egg, lightly beaten2 tablespoons 2% milk2 teaspoons sugar
Preparation
Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment.
For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
