Apricot Scones With Ham And Honey Mustard

• 2 c. all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• salt
• 1/8 tsp. nutmeg
• 1/3 c. cold butter, cut up
• 2 eggs
• 1/2 c. milk
• 3 Tbsp. chopped dried apricots
• 3 Tbsp. golden raisins
• 1/4 c. Dijon mustard
• 2 Tbsp. honey
• 10 oz. shaved or very thinly sliced ham

1. Preheat oven to 425u0b0.
2. Grease a cookie sheet; set aside.
3. In medium bowl, combine flour, sugar, baking powder, 1/8 teaspoon salt and the nutmeg.
4. With pastry blender, or 2 knives, cut in butter until mixture resembles coarse crumbs.
5. Stir in 1 egg and milk just until moistened.
6. Stir in apricots and raisins.
7. On floured surface gently knead dough 3 to 5 times until it holds together.
8. With floured rolling pin roll dough 1/2-inch thick.
9. Cut with a floured 2-inch round biscuit cutter, rerolling scraps.
10. Beat remaining egg with a pinch of salt and lightly brush tops of scones.
11. Bake 12 minutes or until golden.
12. Cool on wire racks.

flour, sugar, baking powder, salt, nutmeg, cold butter, eggs, milk, apricots, golden raisins, dijon mustard, honey, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285625 (may not work)