Apricot Scones

I had made a recipe of Ina Garten's recipe but used apricots instead of strawberries. You can find her recipe here








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Ingredients:
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for final sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried apricots
zest of one orange
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions:
Preheat the oven to 400 degrees F

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, 2 T. baking powder, and 2 t. salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.. Toss the apricots with 1 tablespoons of flour and add them to the dough along with the orange zest. Mix quickly. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and the insides are fully baked.