Apricot-Rosemary Scones

• 4 cups all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1-1/2 cups cold butter, cubed
• 1 cup chopped dried apricots
• 1 tablespoon minced fresh rosemary
• 4 large eggs, room temperature, lightly beaten
• 1 cup cold heavy whipping cream
• 1 large egg, lightly beaten
• 2 tablespoons 2% milk
• 2 teaspoons sugar

1. Preheat oven to 400u0b0. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
2. In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
3. 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
4. lined with parchment.
5. For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
6. Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350u0b0 oven 20-25 minutes, adding time as necessary to heat through.

allpurpose, sugar, baking powder, salt, cold butter, apricots, fresh rosemary, eggs, cold heavy whipping cream, egg, milk, sugar

Taken from www.tasteofhome.com/recipes/apricot-rosemary-scones/ (may not work)