Tuesday, May 11, 2010

Chocolate and Apricot Scones

The final recipe for my baking filled weekend which sadly came to an end way too soon was scones.  I find scones to be a bit deceiving at times because I expect them to be super sweet, yet in reality they are not.  When I make them I usually sneak a little extra sugar on top hoping it will do the trick to satisfy my sweet tooth.  Sometimes I'm successful and other times I'm not so lucky, but the subtle sweetness of this particular recipe actually made me very happy.

These were the best batch of scones I have ever made!  They came out light and fluffy almost like biscuits, not dense like most scones you'll find in a store these days.  The apricots added a nice tart finish while the chocolate provided an extra touch of sweetness.  If you don't like apricots you can substitute them with any other dried fruit- blueberries, strawberries, currants, or even cranberries would work well.  

Chocolate and Apricot Scones
adapted from Ina Garten


4 cups plus 1 Tbsp flour
2 Tbsp sugar, plus additional for sprinkling
2 Tbsp baking powder
2 tsp salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup dried apricots, diced
3/4 cup mini chocolate chips
1 egg beaten with 2 Tbsp water or milk, for egg wash


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the 4 cups of flour, 2 Tbsp sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Mix together the eggs and heavy cream and quickly add them to the flour and butter mixture. Mix until just blended. 

Take half of the batter out of the bowl and set aside.  Toss the apricots with 1/2 Tbsp of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.  Dump the dough out onto a well-floured surface and be sure it is well combined.  Place the reserved dough back in the bowl and toss the chocolate chips with 1/2 Tbsp flour and then mix them into the dough.  Dump this batch of dough onto another well-floured surface. 

Flour your hands and a rolling pin and roll the dough to 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares and then cut them in half diagonally to make triangles. Place on baking sheets lined with parchment paper.

Brush the tops with the egg wash. Sprinkle with sugar (don't be shy-add extra like me) and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.  Let cool on baking sheets.

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