Apricot, Chocolate, and Walnut Scones
- Reviews 1
Ready In: 50 mins
Yields: 9 scones
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup unsalted butter, chilled
- 1⁄2 cup heavy cream
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 6 ounces good-quality dark chocolate, cut into 1/2 inch chunks
- 1 cup toasted walnuts, coarsely chopped
- 1 cup finely chopped dried apricot
Directions
- Preheat oven to 375°F In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into small cubes and sprinkle them over the flour mixture, then cut the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- In a small bowl, combine cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and knead until well combined.
- Knead in the dark chocolate, walnuts, and apricots until thoroughly incorporated.
- Lightly dust a work surface with flour, then pat the dough out to the thickness of about 5/8 inch.
- Use a 3 1/4-inch heart-shaped cookie cutter to cut the dough into heart-shapes, gathering the scraps and repeating until all the dough has been used (This will make about 9 hearts).
- Transfer dough hearts to an ungreased baking sheet.
- Bake 15 to 20 minutes, until tops are lightly browned.
- Remove the baking sheet to a wire rack and allow to cool for 5 minutes, then use a spatula to remove scones from sheet and transfer them to a wire rack.
- May be served warm or cooled.
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