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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.