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

1. Preheat oven to 425F (220C).
2. In a food processor fitted with a metal blade, combine flour, sugar, baking powder, baking soda and salt.
3. Pulse for 5 seconds.
4. Add butter and pulse using on/off motion until mixture resembles coarse meal.
5. Add buttermilk and pulse just until the dough forms a ball.
6. Stir in apricots and chocolate chips.
7. 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.
8. Topping: In a small bowl, mix together sugar and cinnamon.
9. Brush tops of scones with cream and sprinkle with cinnamon-sugar topping.
10. Bake in preheated oven for 18 to 20 minutes or until crusty and golden brown.
11. Transfer scones to a rack to cool.
12. 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)