Here is another variation of my classic scones made with dried apricots and sliced almonds. I tried for a while with this recipe and was never able to really boost up the apricot flavor. Dried apricots themselves are not enough, as they don’t really pack a punch. After much experimentation, I finally found that by replacing one of the eggs with a generous fourth of a cup of apricot jam (preferably homemade, of course) was just the ticket. In addition to the vanilla that I usually use, I add a teaspoon of almond extract to the wet ingredients, and about a half a teaspoon of freshly grated nutmeg to the dry. To drive the flavor home even further, I make the glaze for these scones by mixing milk, powdered sugar, almond extract, nutmeg, the tiniest bit of freshly grated orange zest, and a tablespoon or so of apricot jam. These scones are moist and flavorful. Perfect for a portable breakfast, early morning business meeting, tea party, or a leisurely Sunday brunch with friends. Enjoy!