2-1/4 cups All Purpose Flour
1 tablespoon Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1-1/2 sticks Cold Unsalted Kerrygold Butter
1/2 cup Whole Milk
2 whole Eggs
1/4 heaping cup diced Dried Apricot
1/2 cup grated Kerrygold Dubliner Cheese
Preheat your oven to 400 degrees and line a rimmed baking sheet.
1/ Combine the two eggs and the 1/2 cup of milk in a small bowl or measuring cup and keep cold in the fridge.
2/ In a large bowl combine the flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter (or two knives), cut the butter into the flour mixture until it resembles coarse, wet sand.
3/ Add the egg/milk mixture, apricots, and Dubliner into the flour mixture and stir just until combined.
4/ Lightly flour a clean surface and drop the dough down on to the floured surface and knead into a ball. Use your hands to flatten the dough out to an inch thick. Use a knife and cut the dough into eighths and place onto the prepared pan.
5/ Bake the scones for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.
Serve warm (with butter and jam!) and enjoy!