3 cups flour
¼ cup sugar
1 cup dried apricots
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons butter
2 eggs
¾ cup milk
2 teaspoons lemon zest
1 cup confectioners’ sugar
2 teaspoons milk
Preheat oven to 450ยบ. Combine sugar and apricots in the bowl of a food processor and pulse until apricots are in small pieces. (Use a floured knife if you don't have a food processor.) Add the rest of the dry ingredients.
Cut the butter into small pieces and add it to the bowl. Process in pulses until the mixture has the appearance of fine cornmeal. Add lemon zest. (Use a pastry blender to cut in the butter if you don't have a food processor.)
Whisk the eggs and milk together. Add to the processor bowl and pulse just enough to combine.
Dump dough out on well-floured surface. Knead a few times, adding more flour as necessary. Pat or roll the dough to about 1” thickness. Cut into circles with pastry cutter. Place on parchment paper on cookie sheet or grease the sheet.
Bake for 10 to 15 minutes.
Remove from oven and cool on rack. Mix the confectioners’ sugar and milk to form a glaze, adding more milk if the mixture is too thick or more sugar if it is too thin. After the scones have cooled, drizzle with the glaze.
