sometimes, you have a craving for something very specific out of the blue. a couple of summers ago, I was on a muffin kick. I found myself baking muffins every weekend! lately, I have had this random craving for white chocolate apricot scones. I even got my fill at the seattle airport on the way back from our honeymoon, but it only made me want to eat more white chocolate apricot scones! as I write this, I’m remembering the white chocolate raspberry scones from the nordstrom cafe I used to order before work every once in a while. I’ll have to add those to my scone to-make list. also, moral of the story, anything white chocolate is delish.
the week that we got back from our honeymoon, I made sure to whip up some scones in our new kitchenaid mixer. I’ve never actually made scones before and it was kind of fun, forming dough balls and cutting them into triangles. this recipe makes 16 scones, but I froze half of the dough so I’m ready for the next time we have weekend company!
this was the first time I’ve used our new kitchenaid mixer before and I have to say that I don’t think I got everything mixed up enough. has anyone else had this issue? I think a hand mixer would have worked better for this dense dough.
this was also the first I used our new cutting board from our wedding registry. we have needed a large wooden cutting board for so long and we are super grateful for it! I even bought the cutting board oil to prep the board with, like a real adult.
lately I’ve been buying jumbo muffins from fresh market for stephen to eat for breakfast on the train. I love the idea of grab and go with minimal mess. I brought a scone to work each morning and heated it up before enjoying it at my desk with a cup of coffee.
-2⁄3 c. butter
-3 1⁄2 c. flour
-1⁄2 c. sugar
-3 t. baking powder
-1⁄2 t. salt
-2⁄3 c. finely chopped dried apricot
-1 c. white chocolate chips
-2⁄3 c. half-and-half
-1 t. vanilla
-granulated sugar, for topping (optional)
1. preheat oven to 400 degrees.
2. in a large bowl, cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
3. stir in apricots and white chocolate chips.
4. add eggs, half& half, and vanilla until dough forms a ball.
5. turn dough onto a floured cutting board and knead lightly 10 times. divide dough into two equal portions.
6. on floured cutting board, pat each portion of dough into an 8″ circle, and cut each circle into 8 wedges. you can also choose to freeze one of the dough balls if you only wish to make 8 scones at a time.
7. sprinkle with sugar if desired.
8. bake about 15 minutes, until golden. serve warm.