Recipe courtesy of Lori Baker
Episode: Breakfast Sweets
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Apricot, White Chocolate and Pecan Scone
Total:
35 min
Active:
10 min
Yield:
12 scones
Level:
Intermediate
Total:
35 min
Active:
10 min
Yield:
12 scones
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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