Apricot, White Chocolate And Pecan Scone
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Pastry Flour2 cups
Bread Flour2 tsps
Baking Soda2 tsps
Baking Powder1 tsp
Salt1 cup
Pecan (chopped)1 cup
Dried Apricot (chopped)Directions:
1
Preheat the oven to 400 degrees
2
In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt
3
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas
4
Stir in the cream until just combined
5
Fold in the pecans, apricots and white chocolate
6
Turn the dough out onto a lightly floured surface
7
Fold the dough over itself 3 to 4 times to create layers
8
Pat the dough into a 1-inch thick circle and cut into 12 wedges
9
Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar
10
Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes
11
Transfer the scones to a wire rack to cool completely