Apricot Crisp Scones

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter, cold and cubed

1/2 cup

Dried apricots, chopped

1 cup

Milk

3/4 cup

Vanilla extract

1 teaspoon

Rolled oats

1/2 cup

Brown sugar

1/4 cup

Unsalted butter, melted

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped dried apricots.
5. In a separate small bowl, whisk together the milk and vanilla extract.
6. Pour the milk mixture into the flour mixture. Stir until just combined; do not overmix.
7. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together.
8. Shape the dough into a circle about 1-inch thick.
9. For the oat crumble topping, mix together the rolled oats, brown sugar, and melted butter in a small bowl until well combined.
10. Sprinkle the oat crumble mixture evenly over the top of the scone dough.
11. Using a sharp knife, cut the dough into 8 wedges.
12. Transfer the scones to the prepared baking sheet, spacing them a few inches apart.
13. Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
14. Remove from the oven and let cool on a wire rack before serving. Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.