Step 1

Preheat oven to 425 degrees F.

Step 2

Chop the apricots and put them in a small bowl. Cover with hot water, let sit for about 5 minutes, drain.

Step 3

Put the flour, baking powder, salt, pecans, blue cheese, and butter in a food processor. Pulse until the mixture is the size of small crumbs. A few pea sized pieces are okay, but it should be mostly half that size.

Step 4

Transfer to a large mixing bowl. Add the buttermilk and mix by hand until you have a shaggy dough.

Step 5

Transfer to a floured surface, pat into a circle or rectangle, about 1 1/12 inches thick.

Step 6

Cut the scones into 8 triangles, or 16 circles and transfer to a parchment lined baking sheet.

Step 7

Brush with buttermilk, and bake. Larger scones will take about 20 minutes, smaller 12-They’re done when the tops are lightly golden and the bottom are well caramelized. The tops should be firm to the touch.

Step 8

Let cool before serving.