Apricot Scones with Orange Glaze

Preheat oven to 375 F. Line a baking sheet with parchment paper; set aside.

Combine flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in butter with a pastry blender or a fork until mixture resembles coarse meal. Stir in apricots. Add 1/2 cup plus 1 tablespoon coconut milk and the vanilla extract and gently stir, just until moist.

Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.

Form dough into an 8 x 8 square. If dough is sticky, sprinkle with a pinch more flour. Cut dough into 4 even rows, cutting horizontally and vertically. Then cut the squares in half diagonally, into triangles. I used a pizza cutter for easy cutting.

Carefully transfer dough to prepared baking sheet. With a pastry brush, brush the remaining 1 tablespoon of coconut milk over scones and sprinkle with turbinado sugar.

Bake in the oven for approximately for 9-11 minutes or until golden. Remove pan from oven and set on a rack. Let scones cool on baking sheet for two minutes and then transfer scones to a wire rack.

In a small bowl add powdered sugar and orange juice and mix until smooth. With a pastry brush, brush the scones with the glaze mixture. Let the glaze harden for a few minutes and serve.