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Information

Total time: under 30 minutes
Skill level: Easy
Cost: Moderate
Yield: Makes about 14 large scones
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Notes

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.

Ingredients

  • 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

Directions

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.

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Nutritional Information

Nutrients per serving

352kcal (18%)
86mg (9%)
0mg (0%)
189mcg RAE (6%)
157mg
18mg
4g
13g
2g
35g
56mg (19%)
239mg (10%)
14g (71%)
23g (35%)
2mg (9%)