4 1/4 cups flour
1 tsp sea salt
1/2 cup sugar
4 tsps baking powder
1 Tbsp fresh rosemary, finely chopped
5.3 oz butter (a little less than 1 1/2 sticks), cold and cut into pieces
1/2 cup buttermilk
1/3 cup plus 1 Tbsp heavy cream
2 large eggs
1 tsp vanilla, or 1/4 vanilla bean
4 fresh Apricots, chopped
1 yolk, 1 Tbsp heavy cream and 1/4 cup sugar

1) In the bowl of a stand mixer, mix together the flour, baking powder, sugar, salt and rosemary.
2) Place the butter in the flour mixture and using the paddles attachment, mix or 'sand' just until butter is coated with flour (about 30 seconds).
3) Add the cream, eggs, buttermilk and vanilla and mix until just combined. Gently add in the apricots.
4) Press gently into a rectangle at least 1" thick on a parchment-paper lined pan. Place the pan in the freezer for 20 minutes, or refrigerate for an hour.
5) Cut out scones with cookie cutter (whatever size or shape you like) and place scones on a parchment-paper lined cookie sheet.
6) Make an egg wash by whisking the egg and cream together. Brush on top of each scone and follow by sprinkling sugar on top.
7) Bake at 375 for 15 minutes.