Chop the apricots and put them in a small bowl. Cover with hot water, let sit for about 5 minutes, drain.
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.
Transfer to a large mixing bowl. Add the buttermilk and mix by hand until you have a shaggy dough.
Transfer to a floured surface, pat into a circle or rectangle, about 1 1/12 inches thick.
Cut the scones into 8 triangles, or 16 circles and transfer to a parchment lined baking sheet.
Brush with buttermilk, and bake. Larger scones will take about 20 minutes, smaller 12-15. They’re done when the tops are lightly golden and the bottom are well caramelized. The tops should be firm to the touch.
Let cool before serving.
Notes
Storing leftovers: Store leftovers in an airtight container for up to 3 days.Sourcing: I get California dried apricots from Trader Joe’s, but they can also be purchased here.Pairs well with:Brussels Sprout Panzanella Salad, Chai Tea Concentrate