Instructions

1. To make the apricot compote, add 2-3 peeled and diced apricots to a small saucepan over medium -high heat, along with a tablespoon of water and a couple tablespoons of sugar. Bring to a boil, then reduce and simmer, mashing the apricots occasionally till the compote has reduced and become thick like jam. Transfer to a bowl and throw it in the freezer for a couple of minutes to cool completely before adding to your scone dough.
2. For the scones – mix all dry ingredients together in a bowl.
3. Using a box grater, grate the frozen butter into the bowl of dry ingredients. You can also use very cold (not frozen) butter cut into small cubes instead.
4. Using a pastry cutter, cut the butter into the dry ingredients until combined and no large pieces of butter are left.
5. Slow mix in the eggs, greek yogurt, vanilla extract, and apricot compote until just combined. Don’t over mix!
6. Briefly and carefully stir in the chopped apricots and dark chocolate chunks.
7. Using floured hands, take half of the dough and form it into a round disk on a lightly floured parchment lined baking sheet. Repeat with the other half of the dough.
8. Cut each disk into 6 or 8 slices, depending on how large you want your scones. Carefully pull/slide them backwards apart from each other so that they don’t stick together when baking.
9. Refrigerate for 1-2 hours or freeze for 15-30 minutes before baking.
10. Bake in the oven at 400 degrees for 15-20 minutes, or until the tops are golden brown.
11. Cool completely on a cooling rack and then drizzle with the melted dark chocolate (I use a ziplock bag).
12. Enjoy! Store at room temperature, covered.