White Chocolate Chip Apricot Scones

White Chocolate Chip Apricot Scones
This is one of our guests’ favorite breakfast items. After breakfast we get lots of requests for this recipe. After the scones are prepped you can freeze the disk of dough.  Then, when you are ready for breakfast you cut them into wedges and put them frozen directly into the oven.

White Chocolate Chip Apricot Scones

White Chocolate Chip Apricot Scones
This is one of our guests’ favorite breakfast items. After breakfast we get lots of requests for this recipe. After the scones are prepped you can freeze the disk of dough.  Then, when you are ready for breakfast you cut them into wedges and put them frozen directly into the oven. Allow about 5 more minutes cooking time if frozen.

Ingredients:

2 cups flour
¼ cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon grated orange or lemon zest (I use a micro-planer)
8 Tablespoons unsalted butter, cubed and chilled
1/2 cup white chocolate chips
1/2 cup dried apricots, diced
1 Large egg

1/2 cup cream
1/2 teaspoon vanilla

Directions:

In a liquid measuring cup, whisk together the cream, egg and vanilla. Chill until ready to use.

In the bowl of a food processor, combine the flour, sugar, salt, baking powder, baking soda, cinnamon and orange peel and pulse to combine (the flour mixture should be fragrant). Add the butter and pulse to form a coarse meal with pieces of butter no larger than pea-sized. Add 1/4 cup white chocolate chips and pulse a couple times to chop the chocolate a bit and combine.

Transfer mixture to a separate mixing bowl and add the remaining 1/4 cup white chocolate chips and apricot pieces and toss to evenly distribute. Slowly stream in the cream mixture and fold gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 375° F. Line a baking sheet with parchment paper and set aside. Pat dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness again. Dust disk lightly with sugar. Cut into 8-10 triangle wedges. Spread them out a little and arrange on the baking sheet. Bake 16-18 minutes or until golden. Allow to cool as they will firm up a little and are easier to handle. We place them in a warming drawer with a plastic wrap covering until guests are seated and ready to be served.

You can use this same recipe with many other ingredients such as dried blueberries and lemon zest, dried cherries and chocolate chips, etc.

https://www.bestchefsamerica.com/gayle-darugh 

https://www.bestchefsamerica.com/david-darugh