Krista has previously shared with us both a sweet scone recipe and a savory scone recipe. But how about a scone recipe that works not only as a dessert staple but also as the standard brunch essential?
I've been in love with apricot lately since the launch of our apricot elderberry tea, which incidentally would be the perfect pairing for these apricot chocolate chip scones.
Apricot Chocolate Chip Scones
This recipe can be doubled.
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, chilled and cut into pieces
- 1 cup buttermilk
- 2/3 cup dried apricots, snipped into strips
- 1/2 cup semisweet chocolate chips
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons whipping (35%) cream
Preheat oven to 425°F
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 ice cream scoop or measuring cup, place balls of dough on prepared baking sheets or scone pan, about 3 inches (7.5 cm) apart.
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 confectioner’s sugar before serving (optional).
Recipe courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.