Apricot And Almond Scones - cooking recipe

Ingredients

2 2/3 cups self-rising flour
1 tbsp granulated sugar
2 1/2 tbsp butter
1 tsp pumpkin pie spice
5 oz finely chopped dried apricots
1/3 cup finely chopped toasted slivered almonds
3/4 cup milk

Preparation

Preheat oven to 425\u00b0F. Grease a deep 7 inch-square cake pan.
Sift flour and sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in spice mix, apricots and nuts. Make a well in the center. Mix in milk and 1/3-1/2 cup water until combined. Transfer to a floured work surface and knead until smooth. Press into a 3/4 inch thick disc.
Use a 1 3/4 inch cutter to cut out as many rounds as possible. Arrange scones, side by side, in prepared pan. Gently knead scraps together and repeat pressing and cutting dough. Place in pan. Brush tops with a little extra milk. Bake scones for 15 mins, or until golden brown and scones sound hollow when tapped firmly on the top.