I’ve been working pretty hard lately on my scone recipe. I’ll admit, I got a little flustered last time when half of you that made my strawberry pop tart scones said they were the best thing since sliced bread while the other half said they didn’t turn out at all. I work very hard on all my recipes and when someone tells me it didn’t work out….well, it causes me to lose sleep.
Just call me a perfectionist, why don’t ya?
The good news though is that even though I’ve risked my grocery budget, jean size and overall sanity, I think I finally got it!
(Some things are just worth sacrificing for…you’ll know what I mean after you take a bite)
These scones—these chocolate chip apricot scones— are quite simply my best scones yet. And I’ve officially turned into a crazy scone lady so I know a good scone when I try one.
If you made my other scones and felt dismayed because the dough was too wet, try these! This dough is more like a cookie dough and much easier to work with.
Of course if apricot isn’t your thang, you could totally leave the apricot out and just have marvelous chocolate chip scones, but I urge you to try this version! Chocolate and apricot is a classic combination and I love the sweet chew the little bits give. You could also use cranberries or dried cherries!
I actually got inspired to make these after hearing about an alleged vegan apricot scone from Peet’s Coffee. Well, I went to Peet’s in search of said scone and didn’t find it. So I decided to make my own instead. These have butter in them though…and cream…so totally not vegan. But delicious!
And did you really think I could resist a chocolate drizzle? My only regret was wearing my new white Banana Republic top while drizzling.
Chocolate Chip Apricot Scones
makes 12 scones
2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold unsalted butter, cut into chunks
1/2 cup + 2 T cream
1/2 cup chopped dried apricots
1/2 cup semisweet chocolate chips + 1/2 cup chocolate for drizzle
Preheat oven to 425 degrees.
In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the chopped apricots and chocolate chips.
Add the cream and mix with your hands until a dough forms. Make an eight inch circle with the dough and slice into 12 small wedges. Place wedges on a lined baking sheet and bake for 16-18 minutes, until golden brown.
Melt additional half cup of chocolate chips in the microwave, stirring every thirty seconds until melted. Put melted chocolate in a small plastic bag, snip off the tip and drizzle scones with chocolate.