These scones go together beautifully in the food processor, which effortlessly cuts the butter into the flour, resulting in the most tender and flaky scones imaginable.
- 3 cups (750 mL) all purpose flour
- 1/3 cup (75 mL) granulated sugar
- 2½ tsp (12 mL) baking powder
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- 1½ 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
- ½ cup (125 mL) semisweet chocolate chips
- 1 tbsp (15 mL) granulated sugar
- ¼ tsp (1 mL) ground cinnamon
- 2 tbsp (25 mL) whipping (35%) cream
- Confectioner’s (icing) sugar, for dusting
- Baking sheets, lined with parchment paper or greased
Preheat oven to 425°F (220°C).
1. 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.
2. Scooping dough with rounded ¼-cup (50 mL) ice cream scoop or measuring cup, place balls of dough on prepared baking sheets, about 3 inches (7.5 cm) apart.
3. Topping: In a small bowl, mix together sugar and cinnamon. Brush tops of scones with cream and sprinkle with cinnamon-sugar topping.
4. 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.