Castello Summer of Blue — Apricot and Blue Cheese Scones

Ingredients

• 2½ cups all purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon Kosher salt
• 8 tablespoons unsalted butter, cut into cubes
• 2 eggs
• ⅔ cup buttermilk (alternatively, you can use ⅔ cup whole milk with ½ tablespoon lemon juice stirred in)
• ½ cup walnuts, chopped
• 20 dried apricots, quartered
• 4½ ounces (about 1 cup) Castello Noble Blue cheese, crumbled into large chunks

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