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Apricot Scones
2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

¾ cup dried apricots, chopped

1 ¼ cups heavy cream


3 tablespoons butter, melted

2 tablespoons sugar


Preheat the 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.  For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top.  Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.


Bake for about 11 minutes, or until golden brown


Submitted by Victorian Tea Society
Pumpkin Scones

½ cup sugar

½ teaspoon salt

2 ½ c. all-purpose flour, divided

2 teaspoons baking powder

½ t. ground cinnamon

½ t. ground allspice

½ t. ground nutmeg

2 T. cold unsalted butter

1 large egg, lightly beaten

1 cup canned pumpkin


Preheat oven to 425 degrees.  Line a baking sheet with parchment paper; set aside.  In a large bowl, sift together the sugar, salt, 2 ¼ cups flour, baking powder, cinnamon, all spice, and nutmeg. 


Using a pastry blender or fork cut in the butter until mixture resembles coarse meal.  Add the egg and pumpkin, and stir until just combined.  Add additional flour, if necessary, until mixture forms a loose dough.


Turn the dough out onto a lightly floured surface, and roll to ¾ inch thickness.  Cut into 12 2 ¼-inch rounds.


Place on prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.  Transfer to wire racks to cool slightly; serve warm.

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