These marzipan apricot scones are nutty and fruity and gently sweet, making them perfect for great for a brunch or make-ahead breakfast!
In a large bowl, whisk the dry ingredients. Cut in the almond paste and butter until crumbly. I'd recommend using a pastry cutter because of how much dough there is, but a fork can work in a pinch. Mix in the apricots and almonds.
Slice each round into 8 wedges. (You can make smaller scones, but be prepared to bake them for less time). Place on two lined baking sheets. Brush with the egg wash, and sprinkle with raw sugar.
Bake at 375F for 20-25 minutes, or until golden brown. If you feel like the scones aren't golden enough, increase the oven temperature to 400F and bake for 5-10 more minutes.
Adapted slightly from Bright Eyed Baker.