1/2 cup Finely Chopped Dried Apricots (Bleinheim, if available)
1/2 cup Confectioner's Sugar
1 tablespoon Fresh Lemon Juice
1 teaspoon Freshly grated lemon peel
1/4 cup Toasted walnuts, coarsely choppped
Preheat oven to 375. Put flour, baking powder, soda, salt in medium bowl. Add butter to mixture and cut in with pastry blender. Mix together the wet ingredients and add them to the flour mixture. Add lemon peel, apricots and prunes and mix well. This makes a sticky, shaggy dough. Use a mini-scone pan (16 small scones) or drop by large spoonsfull on a greased baking sheet.
Bake at 375 for 18 to 25 minutes. Cool. Meanwhile mix the glaze ingredients; Confectioner's sugar and lemon juice together. When cool, glaze with lemom juice glaze and add toasted walnuts to the top of each scone while glaze is still wet. Let dry and serve. Makes 16 mini-scones