2 cups all-purpose flour
1/2 cup sugar
1 tablespoon freshly grated lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots
1 cup powdered sugar
2 tablespoons lemon juice
Heat oven to 400°F.
Combine flour, sugar, lemon zest, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream and chopped apricots.
Turn dough onto lightly floured surface; knead 5-10 times. Divide dough into 4 equal pieces. Shape each piece into 8-inch log; flatten each slightly. Cut each log into 5 equal pieces.
Place 1 inch apart onto ungreased baking sheets. Bake 10-11 minutes or until edges are golden brown. Move to cooling rack; cool completely.
Combine all glaze ingredients in bowl. Beat at low speed until creamy. Spread or spoon over cooled scones.
Variation: Omit glaze. Sprinkle each log with coarse grain sugar prior to cutting.
Use kitchen shears to cut apricots or spray sharp knife with no-stick cooking spray to prevent sticking.