Apricot Breakfast Scones

I was feeling the calling to make scones this morning…
I am so glad I did too! 
Just the right thing for a sunny first day of July…
Apricot Scones
Preheat oven to 425 degrees
In a large bowl mix:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup raw sugar
6-8 tablespoons of butter, cold chopped into small pieces.
Using your fingers, rub the butter into the flour 
until it resembles bread crumbs.
1 egg
1/2 cup yogurt
4-5 very ripe apricots sliced
Gently mix all the ingredients together. 
Make sure not to over mix or they will become doughy. 
Press onto a floured board and cut into one inch squares.
Bake at 425 degrees for 12-14 minutes.


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