Dried apricots and creamy white chocolate make these scones a holiday treat.
Apricot-White Chocolate Scones
Yield: 22 scones • Preparation: 25 minutes • Bake: 18 minutes
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- 2¼ cups all-purpose flour
- ¼ cup plus 1 tablespoon sugar, divided
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ¾ cup chopped dried apricots
- 1 (4-ounce) white chocolate baking bar, such as Ghirardelli, chopped
- ¾ cup plus 2 tablespoons cold heavy whipping cream, divided
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add apricots and white chocolate, stirring to coat with flour mixture. Add ¾ cup cream, stirring until incorporated. (Mixture will not come together.) Work dough with hands, and bring it together until it is uniformly moist. (Dough will be very stiff. If dough seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
- Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch round cutter, cut 22 rounds from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
- Brush with remaining 2 tablespoons cream, and sprinkle with remaining 1 tablespoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes.
- Serve warm.
- Unbaked scones can be frozen for up to a month and then baked just before serving. (Longer baking time may be required.) Or they can be baked a few hours in advance and reheated in a 350° oven until warm, approximately 5 minutes.
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