1 3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/3 c. plus 3 tbsp. granulated sugar, divided
2 tsp. baking powder
1/2 tsp. each baking soda and salt
6 tbsp. butter
1/2-3/4 c. buttermilk
1 tsp. vanilla extract
1 lb. apricots (about 6)
1 c. heavy cream
2 tbsp. apricot-flavor liqueur (optional)

Preheat oven to 425 degrees. In bowl combine flour, cocoa, powder, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until coarse crumbs. Add buttermilk, 1 tablespoon at a time, until mixture is soft and moist. Add vanilla. Knead 6 times. Divide into sixths; put on baking sheet. Sprinkle with 1 tablespoon sugar. Bake 15-18 minutes. Cool 15 minutes.

Meanwhile, chop apricots. Put in bowl with remaining 2 tablespoons sugar; mash. In bowl beat cream and liqueur until soft peaks. Fold apricots into whipped cream. Cut shortcakes horizontally in half. Spoon apricot mixture into bottoms, then cover with tops.

Bake: 18 minutes; cool: 15 minutes. Ready to serve in about 45 minutes.