Dried Fruit Cream Scones

Directions

1. Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
2. Combine the flour, baking pwdr, salt, and sugar in a bowl, stirring with a fork to mix well. Add in the dry apricots. Still using a fork, stir in the cream and mix till the dough holds together in a rough mass (the dough will be quite sticky).
3. Lightly flour a board and transfer the dough to it. Knead the dough 8 or possibly 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 pcs.
4. Bake for about 11 min, or possibly till golden.
5. Yield: 12 scones