Apricot, White Chocolate and Pecan Scone
Apricot, White Chocolate and Pecan Scone
- Level: Intermediate
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 42
- Saturated Fat
- 22
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 98
- Sodium
- 329
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Level: Intermediate
- Yield: 12 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 42
- Saturated Fat
- 22
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 98
- Sodium
- 329
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 cups pastry flour
2 cups bread flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 cups cold heavy cream, plus more for brushing
1 cup chopped pecans
1 cup chopped dried apricots
1 cup chopped white chocolate
Granulated sugar, for sprinkling
Directions
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
- Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.
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