Zutaten für Apricot Chocolate And Walnut Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1 cup chopped dried apricots
- 1/2 cup soy milk (as alternative to heavy cream)
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Zubereitung von Apricot Chocolate And Walnut Scones
- Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut 1 cup (2 sticks) cold unsalted butter into small cubes. Sprinkle over the flour mixture and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup heavy cream (or soy milk), 1 large egg, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in 1 cup chopped dried apricots, 1/2 cup chopped walnuts, and 1 cup semi-sweet chocolate chips until evenly distributed.
- Lightly flour a clean work surface. Gently pat the dough to a 5/8-inch thickness.
- Use a 3 1/4-inch heart-shaped cookie cutter to cut out scones. Gather scraps, gently knead, and repeat until all dough is used.
- Place scones onto an ungreased baking sheet.
- Bake for 15-20 minutes, or until the tops are lightly golden brown.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
63g
Fat
67g
Carbs
15g
