The fruit in these scones is pureed instead of left in chunks, so
it is smooth with a delicate flavour - too good for just breakfast! Ingredients
1. Preheat the oven to 160 degrees FF. Line 2 large baking pans with parchment paper.
Put all of the wet ingredients including diced apricots into a blender. Process one minute until smooth. Put the wet ingredients into the drys and mix well.
3. Drop 1/4 cup of mixture onto the baking sheets, 2 inches apart. Bake for 10-15 minutes until a tooth pick that is inserted comes out clean.