: Hi, I have lots of scone recipes but want this particular one with apricot swirl in it. They were best-sellers at a local coffee placehere before they closed and I want that specific recipe. The book is very small and pretty .... if you have it, would you kindly share the recipswith me, please???? :)))Thanks,Janet

Let me try again..I lost my first attempt. This is from Biscuits and Scones by Eliz Alston.
Filling: 3/4 cup (4 oz) dried apricots
2 tbsp. honey
2 2" strips lemon peel, remove with vege peeler
1 tbsp. lemon juice

Finely chop apricots and put in small saucepan with rest of filling ingredients. Add 1/4 cup water. Cover & simmer 10 minutes over low heat until apricots are very soft. Discard lemon peel. Mash apricots with back of spoon until coarse and thick puree.

While apricots are cooking, make dough.

Dough: 3 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 pound (2 sticks) unsalted butter at room temperature
1/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/3 cup buttermilk or plain yogurt

Mix flour, baking powder and salt in a bowl. In large bowl of electric mixer, beat butter on med speed until creamy. Add sugar and beat 2 to 3 minutes, until pale and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla.
Scrape sides of bowl; reduce speed to low. Add flour mixture; beat only until blended. Scrape sides; add buttermilk and mix only until blended.
Remove bowl from machine and fold in apricot puree into batter with rubber spatula just until puree is swirled through.
Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, placing the mounds about 2" apart. Loosely cover with plastic wrap and refrigerate about 45 minutes. (or freeze and, when hard, remove to a plastic bag, and freeze up to 6 weeks.) Heat oven 350 deg uncover scones and bake 15 minutes. Turn heat down to 325 deg and bake 10 to 13 minutes longer, or until pale golden brown. Cool, uncovered on a wire rack.