Apricot-Rosemary Scones Recipe
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Servings: 16 scones.
4 cups all-purpose flour 2 tablespoons sugar 2 tablespoons baking powder 3/4 teaspoon salt 1-1/2 cups cold butter, cubed 1 cup chopped dried apricots 1 tablespoon minced fresh rosemary 4 large eggs, room temperature, lightly beaten 1 cup cold heavy whipping cream TOPPING: 1 large egg, lightly beaten 2 tablespoons 2% milk 2 teaspoons sugar
