Preheat the oven to 400 degrees F.
2 3/4 cups of all purpose flour
1 tbs. of baking powder
1/3 cup sugar
cut in (I use a Cuisinart)
7/8 stick of butter until is resembles coarse meal
add 1/2 t. salt if you use unsalted butter - I never have any so I use salted and leave out the salt.
Add 1/2 cut apricots
1/2 cup golden raisins
and the grated skin of a lemon. (Pulse a few times to get everything mixed.)
1 egg (I use extra large)
1 cup of heavy cream (You can use half & half, whole milk, 2%, even 1% if you are on Weight Watchers, as I sometimes am - but if it's Sunday morning or you have guests - go for the heavy cream.) I put it into a two cup glass measuring and break in the egg and mix it all up before putting it with the dry ingredients. Mix quickly and be gentle so the scones stay light.
I drop them by mounded tablespoons on to a half-sheet pan lined with parchment. It makes 12 nice sized scones. You can sprinkle them with a bit of sugar. Bake at 400 for 17 minutes.
They are fantastic right out of the oven. The delicate smell of the lemon will send you to the clouds. Butter, apricot jam, or clotted cream just add to their decadence.
If there are any left, they are grand the next day if you pop them into a toaster oven to warm them up for a few minutes. They also freeze well.