Apricot Cream Scones
Source: The 1854 Wright House Bed & Breakfast

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1/4 cup sugar
3/4 cup dried apricots, chopped
1 1/4 cups heavy whipping cream

Glaze:
2 tablespoons butter, melted
2 tablespoons sugar

Preheat oven to 425 degrees F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt and sugar in a bowl stirring with a fork to mix well.

Add the dried apricots.

Still using a fork, stir in the cream and mix until the dough holds together in a rough mass. (The dough will be quite sticky.)

Lightly flour a board and transfer the dough to it.

Knead the dough 8 or 9 times.

Pat into 2 circles about 6 inches round, score to make 8 wedges.

For the glaze, spread the butter over the top and sides of the circles of dough.

Sprinkle the sugar on top.

Bake for about 11 minutes or until golden brown.