Apricot, Almond and White Chocolate SconesFrom BRAMPTON BED AND BREAKFAST INN
Yield:8 Large Scones
2 cups unbleached flour
¼ cup granulated sugar
2 teasp. baking powder
½ teasp. kosher salt
¼ cup very cold unsalted butter
½ cup cold heavy cream
1 large cold egg
2 teasp. real vanilla
4 oz. good quality white chocolate
1 cup toasted chopped almonds
1 cup chopped dried apricots
2 tablsp. raw sugar
Preheat oven to 375 degrees
Tips: Keeping the butter, eggs and heavy cream as cold as possible makes for a flakier scone. Toasting almonds (or any nuts) used in baking, intensifies their flavor.
Sift flour, sugar, baking powder and salt into the bowl of a food processor.
Cut butter into small pieces and distribute evenly over flour mixture. Pulse 4-5 times until mixture resembles coarse crumbs. Do not over mix.
In a small bowl whisk heavy cream, egg and vanilla together. Pour over flour mixture and pulse again until barely mixed. Add chocolate, nuts and apricots and pulse once or twice to distribute evenly. Turn dough onto clean surface and knead until dough holds together.
With lightly floured hands pat dough into a 9” circle. Sprinkle with raw sugar. Cut into 8 wedges setting them on a cookie sheet lined with parchment paper. Refrigerate for 10 min. Bake for 20 min. or until top is golden brown.