Apricot Chip Scones
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.
NotesThis recipe can be doubled.
These scones are best served the day they are made.
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturebuttery, chocolatey, fruity, light, spiced, sweet
Type of Dishscones
- 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).
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 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.
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 confectioner’s sugar before serving.
2006 Julie Hasson