Courtesy of Moosewood Hollow

Makes 8 scones

INGREDIENTS:

2 c all purpose flour
1/4 c sugar
3 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, cut in pieces
1 c dried apricots, cut in pea-sized pieces (Use scissors to cut the apricots to reduce preparation time)
1 Tbsp Maple Syrup
1/2 c heavy cream
1 egg

FOR THE TOPPING:
1 tsp cinnamon
2 tsp sugar
Additional heavy cream for brushing on scone tops

DIRECTIONS:

Preheat oven to 350°F.

Place flour, sugar, baking powder and salt in a food processor and pulse to combine. Add butter and pulse until mixture looks like coarse meal. Place mixture in a bowl and add apricots, stirring to combine.

Place the Sweet Lavender in a liquid measuring cup. Add enough heavy cream to make 1/2 cup. Add the egg and beat until incorporated. Add the liquid ingredients to the dry ingredients and mix
with fork until dough mostly holds together, but still has some areas of dry ingredients.

Turn onto a lightly floured board and knead briefly until dry ingredients are completely mixed in. Be careful not to over-knead as this will make the scones less tender. Pat into a 10" circle that is
approximately 3/4" thick.

Cut into 8 wedge-shaped pieces. Place on lightly greased sheet tray. Mix cinnamon and sugar
together. Brush the top of each scone with cream and then sprinkle with cinnamon sugar. Bake until scones have risen are slightly firm to the touch and golden, about 20 minutes.