Apricot Crumble Scones

These delicious apricot crumble scones are perfect for breakfast or afternoon tea.

Ingredients - Serves 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Pour in the heavy cream and stir until the dough comes together.
Gently fold in the chopped apricots.
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
Shape the dough into a circle and flatten it to about 1-inch thickness.
In a small bowl, mix together the brown sugar and cinnamon for the crumble topping.
Sprinkle the crumble topping evenly over the scone dough.
Using a sharp knife, cut the dough into 8 wedges.
Transfer the scones to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the scones to cool slightly before serving. Enjoy!