Add the hot water to the chopped apricots and let cool.
Prepare the scone mix according to directions on package with the additional 1/3 cup cream and diced apricots.
To cook in toaster oven, divide dough into four balls.
Flatten each ball into approximately 4” circle, leaving a slight dome in the middle.
Cut each circle into 4 wedges. Bake 6 scone wedges at a time in a preheated 425 F toaster oven for 20-25 minutes.
Drizzle with the melted truffles and let cool.
Serve with Harry and David Apricot Peach Premium Preserves.