Preparation

1. Combine the dried apricots and the orange juice in a small pan and bring to a simmer.
2. Remove from heat, cover, and let stand until the apricots are softened and the mixture is cool (about 20 minutes).
3. While the apricots are cooling, preheat the oven to 400°.
4. Whisk together the all-purpose flour, cake flour, sugar, baking soda, and salt in a spacious bowl.
5. Add the butter and mix with your hands, using a pinching and tossing motion, until the butter is well distributed through the flour in pea-sized bits.
6. Stir in the lemon zest. Strain and reserve any excess juice from the apricot mixture.
7. Combine the reserved juice and the yogurt in a small bowl and mix to blend.
8. Add the apricots to the flour mixture and toss to distribute. Add the yogurt and stir only until combined.
9. Turn the contents of the bowl out onto a floured board and knead gently for about a minute to form cohesive dough. Do not over mix.
10. Divide the dough in two and shape each half into a disk.
11. Cut each disk into quarters, forming eight wedge-shaped scones.
12. Arrange the scones on a foil or parchment-lined baking sheet.
13. Brush the tops with cream, and sprinkle with coarse crystal sugar if desired.
14. Bake in the preheated oven for 15 to 17 minutes, until light golden.
15. Serve fresh with Horizon Organic butter.
16. The scones should be eaten on the day they are baked, or frozen, well wrapped, for up to two months.