Apricot, Chocolate & Walnut Scones
Serves: 9 to 11
 
Ingredients
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into pieces
  • ¾ cup finely chopped dried apricots
  • ⅓ cup finely chopped walnuts, toasted and cooled
  • ⅓ cup miniature semisweet chocolate chips
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Add apricots, stirring to coat with flour. Add walnuts and chocolate chips, stirring to combine.
  3. In a small bowl, whisk together 1 cup cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until evenly moist. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and gently knead dough 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 3¼-inch Star of David–shaped cutter, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 1 inch apart on prepared baking sheet. Freeze baking sheet with scones for 15 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-chocolate-walnut-scones/