Apricot Scones With Orange Glaze

• 2 cups White Whole Wheat Flour (or All-purpose Flour)
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Sugar
• 5 Tablespoons Earth Balance Margarine Or Butter, Cut Into Small Pieces
• 3/4 cups Apricots, Fresh, Diced Small
• 1/2 cups Plus 2 Tablespoons Coconut Milk, Unsweetened (from Carton), Divided
• 1/2 teaspoons Vanilla Extract
• 1/2 Tablespoons Turbinado Sugar (sugar In The Raw)
• 2 Tablespoons Powdered Sugar
• 1-1/2 teaspoon Orange Juice

1. Preheat oven to 375 F. Line a baking sheet with parchment paper; set aside.
2. Combine flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in butter with a pastry blender or a fork until mixture resembles coarse meal. Stir in apricots. Add 1/2 cup plus 1 tablespoon coconut milk and the vanilla extract and gently stir, just until moist.
3. Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.
4. Form dough into an 8 x 8 square. If dough is sticky, sprinkle with a pinch more flour. Cut dough into 4 even rows, cutting horizontally and vertically. Then cut the squares in half diagonally, into triangles. I used a pizza cutter for easy cutting.
5. Carefully transfer dough to prepared baking sheet. With a pastry brush, brush the remaining 1 tablespoon of coconut milk over scones and sprinkle with turbinado sugar.
6. Bake in the oven for approximately for 9-11 minutes or until golden. Remove pan from oven and set on a rack. Let scones cool on baking sheet for two minutes and then transfer scones to a wire rack.
7. In a small bowl add powdered sugar and orange juice and mix until smooth. With a pastry brush, brush the scones with the glaze mixture. Let the glaze harden for a few minutes and serve.

flour, baking powder, ubc, ubc, ubc, margarine, ube, coconut milk, vanilla, turbinado sugar, powdered sugar, orange juice

Taken from tastykitchen.com/recipes/breads/apricot-scones-with-orange-glaze/ (may not work)