Apricot Scones

Maddy's favorite.  It is written for high altitude, but I may have low altitude/humid directions by the end of the week.

Preparation Time: 15 to prepare, 15 to bake

Ingredients:
2 cups white whole wheat flour
1/3 cup brown or raw sugar (sucanat)
2 tsp baking powder
2 tsp nutmeg
1 tsp salt
1 stick very cold butter, cut into small cubes
1/2 cup milk or cream (the more fat the tastier)
1 egg
1 Tbsp vanilla
2 apricots, cut into small pieces

Directions:
Mix dry ingredients together.  Use a pastry blender to cut in butter.  The butter should be pea-sized when finished.  In another bowl whisk together egg, milk or cream, and vanilla.  Fold wet ingredients and apricot into dry ingredients.  Try not to overwork the dough.  I like the texture final texture to be such that the dough is so dry it is just barely able to stay together.  You may even have some dry crumbes in the bottom of the bowl.

Flatten the dough into one or two circles that are about 1 to 1.5 inches thick.  If using one circle, cut into 8 pieces.  For two circles, I cut each into 6 pieces.  Lay on to a parchment paper covered pan and bake at 425 for 10-30 minutes.  This varies greatly depending on how wet your dough is.

Source: Mostly me
Servings: 8-12 scones