2 1/2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1/2 a package (7 ounce) almond paste
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped dried apricots
1/2 cup finely chopped toasted almonds
1 cup confectioners' sugar
2 1/2 tablespoons milk
1 tablespoon unsalted butter, melted
3/4 teaspoon almond extract
Pinch of sea salt
Pulse together bread flour, baking powder, baking soda and salt in a food processor until well incorporated. Add butter and almond paste, and pulse until just combined and mealy.
In a large mixing bowl, whisk together eggs, granulated sugar and vanilla until well combined. Gently stir in dry ingredients, apricot and almond until just combined (mixture will be clumpy). Pat dough into a 9-inch tapered round on a lightly floured surface. Slice into 8 equal triangles. Transfer triangles to a large ungreased cookie sheet (dough won't spread much), and chill in the refrigerator for 30 minutes.
Heat oven to 375 degrees F.
Bake scones 18-20 minutes or until deep golden brown. (If you want the tops to be shiny, before baking, whisk together an egg and 2 teaspoons of water until combined. Brush the tops of dough with egg mixture.) Cool 1 minute before transferring to wire racks to cool.
To make the glaze, sift confectioners' sugar into a medium mixing bowl. Whisk in milk, butter, almond extract and sea salt until well combined. Drizzle glaze over cooled scones.
Makes 8 large scones