Cranberry Apricot Scones

Yield = 8 Scones

---

Ingredients

2 cups
1 tbsp.
3 tbsp
1/2 tsp.
5 tbsp.
1/2 cup
8 pieces
1 cup

284 grams
14 grams
43 grams
2 grams
71 grams
?
?
227 grams

Unbleached All-Purpose Flour
Baking Powder
Sugar
Salt
Chilled Unsalted Butter, cut into small cubes
Dried Cranberries
Dried Apricots - cut into small pieces
Heavy Cream (whipping cream)

---

1.      Preheat oven to 425 degrees Fahrenheit with oven rack in the middle of the oven.
2.      Mix flour, baking powder, sugar, and salt into a chilled bowl. Using a pastry blender quickly cut in the butter until mixture resembles coarse meal.
3.      Mix the dried fruit to the flour mixture.
4.      Stir in the heavy cream using a rubber spatula and mix until liquid is incorporated and the dough forms a ball.
5.      Transfer the dough and any loose pieces to a silicone mat and using your hands and a bowl scraper form a round disk that is about 6 inches in diameter.
6.      Using the bowl scraper cut the disk into 8 equal size wedges (slice the disk the way you would cut a pie).
7.      Transfer the wedges to a parchment paper lined cookie sheet and bake until the tops are slightly browned, 12 to 15 minutes.
8.      Cool the scones on a wire rack for about 10 minutes before serving.