Apricot Buttermilk Scones

1. Bring a small pot of water to a boil. Gently place apricots into the boiling water and allow to simmer for 1 minute. While water is going, prepare an ice bath. After 1 minute transfer the apricots from the boiling water to the cold water. When cool enough to handle, using a paring knife, peel the skin off of the apricots. Remove the pit, cut them into a dice and set aside.

2. Adjust oven rack to middle position and preheat oven to 425 F.

3. Place flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together until thoroughly combined.

4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in apricots, being sure to coat them in the flour mixture. Measure out the buttermilk in a measuring cup and add one egg; beat until combined. Pour the buttermilk into the dough mixture and mix until the dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to a liberally floured counter top and knead dough by hand just until it comes together into a rough, slightly sticky ball. This will only take 5 to 10 seconds. Pat the dough flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. In a small bowl beat an egg with a tablespoon of milk and brush the tops of the scones with the egg wash.

6. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter and honey, if you like.