Add the cornstarch mixture. Cook until the mixture thickens and starts to bubble. After it thickens remove from the heat and place in the fridge to chill.
Store in an airtight container. You will want to put wax paper between the layers.
Apricots and Cream Thumbprint Scones Recipe
1 cup apricot jam
1 teaspoon cornstarch
3 1/2 cups all purpose flour
1/2 cup sugar
2 Tablespoons baking powder
3/4 teaspoon salt
2 1/2 cups heavy cream
3/4 cup dried apricots chopped
1/2 cup chopped white chocolate
cream for brushing
Preheat oven to 350. Bake for 25-30 minutes