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Apricot Scones


2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter or margarine
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange peel
1 cup plus 2 tablespoons whipping cream, divided
Devonshire cream
Jam of your choice


1. Combine the dry ingredients in a bowl.
2. Cut in butter until mixture resembles fine crumbs.
3. Add apricots, pecans and orange peel.
4. With a fork, rapidly stir in 1 cup whipping cream just until moistened.
5. Turn onto a floured surface. Knead 5 or 6 times.
6. Divide in half. Shape each into a ball.
7. Flatten each ball into a 6-inch circle. Cut each circle into eight wedges.
8. Place 1 inch apart on an ungreased baking sheet.
9. Brush with remaining whipping cream.
10. Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.
11. Serve with devonshire cream and jam.

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