Apricot Chocolate And Walnut Scones Recipe

Ingredients for Apricot Chocolate And Walnut Scones

• All Purpose Flour
• Granulated Sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Unsalted Butter
• Heavy Cream
• 1 large egg
• Vanilla Extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts
• Dried Apricot

How to Make Apricot Chocolate And Walnut Scones

1. 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.
2. 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.
3. In a separate bowl, whisk together 1/2 cup heavy cream (or soy milk), 1 large egg, and 1 teaspoon vanilla extract.
4. Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
5. Fold in 1 cup chopped dried apricots, 1/2 cup chopped walnuts, and 1 cup semi-sweet chocolate chips until evenly distributed.
6. Lightly flour a clean work surface. Gently pat the dough to a 5/8-inch thickness.
7. 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.
8. Place scones onto an ungreased baking sheet.
9. Bake for 15-20 minutes, or until the tops are lightly golden brown.
10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve warm or at room temperature. Enjoy!