Place apricots and hot water in a microwave-safe bowl. Cover with plastic wrap or paper towel. Heat for one minute or until water is steaming hot. (Hot to the touch.) Allow to steep.
Allow apricots to cool before mixing with butter or they will melt your butter.
Once cool, place apricots in a food processor or blender. (A food processor works much better.) Add butter, cinnamon, and honey. Puree until smooth. Refrigerate until ready to use.
Heat oven to 400°.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut in butter until mixture has large pea-sized crumbles. Or, if you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simply stir the butter into the flour.
In a small bowl, stir together yogurt and egg. Add to dry ingredients.
Carefully stir in apricots and pecans.
Turn out onto a floured work surface. Knead dough just enough that it sticks together.
Form into a 10-inch circle.
Using a floured knife, cut dough into wedges.
Transfer to a parchment lined cookie sheet and bake 20-23 minutes until lightly browned.
Store in a airtight container in the refrigerator up to 3 weeks.Total time reflects cooling time as well. You can speed the cooling time of the apricot by placing them in the refrigerator.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula