Ingredients

1/2 cup dried apricots (2 3/4 ounces)

3 tablespoons water

2 tablespoons packed light brown sugar

1/2 tablespoon Disaronno Amaretto

2 tablespoons sliced almonds with skins (1/2 ounce)

For scones

• 2 3/4 cups unbleached all-purpose flour plus additional for dusting
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 3 1/2 ounces pure almond paste (1/3 cup)
• 4 tablespoons sliced almonds with skins (1 ounce)
• 1 cup well-shaken buttermilk
• 2 large eggs
• 1 1/2 teaspoons almond extract

Description

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