Apricot Chip Scones
- 3 cups (750 mL) all purpose flour
- 1/3 cup (75 mL) granulated sugar
- 2 1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) unsalted butter, chilled and cut into pieces
- 1 cup (250 mL) buttermilk
- 2/3 cup (150 mL) dried apricots, snipped into strips
- 1/2 cup (125 mL) semisweet chocolate chips
- 1 tbsp (15 mL) granulated sugar
- 1/4 tsp (1 mL) ground cinnamon
- 2 tbsp (25 mL) whipping (35%) cream
- Confectioners (icing) sugar, for dusting
- Baking sheets, lined with parchment paper or greased
- Preheat oven to 425F (220C).
- In a food processor fitted with a metal blade, combine flour, sugar, baking powder, baking soda and salt.
- Pulse for 5 seconds.
- Add butter and pulse using on/off motion until mixture resembles coarse meal.
- Add buttermilk and pulse just until the dough forms a ball.
- Stir in apricots and chocolate chips.
- Scooping dough with rounded 1/4-cup (50 mL) ice cream scoop or measuring cup, place balls of dough on prepared baking sheets, about 3 inches (5 cm) apart.
- Topping: In a small bowl, mix together sugar and cinnamon.
- Brush tops of scones with cream and sprinkle with cinnamon-sugar topping.
- Bake in preheated oven for 18 to 20 minutes or until crusty and golden brown.
- Transfer scones to a rack to cool.
- Dust lightly with confectioners sugar before serving.
flour, sugar, baking powder, baking soda, salt, unsalted butter, buttermilk, chocolate chips, sugar, ground cinnamon, whipping, confectioners, baking sheets
Taken from www.cookstr.com/recipes/apricot-chip-scones (may not work)