If you say a recipe with chocolate chips, I am in! Better yet, in a scone. These Apricot Chocolate Chip Scones are a wonderful fall or holiday breakfast recipe. This is just of of the 125 recipes in 125 Best Chocolate Chip Recipes by Julie Hasson and published by Robert Rose (who is also my cookbook publisher). You’ll enjoy incredibly creative recipes from cakes, pies to breads, muffins, beverages, bars and sauces with simple techniques and preparation and minimum fuss. These scones come together beautifully using a food processor, which effortlessly cuts the butter into the flour resulting in tender and flaky scones. My kids and I love that they combine apricot and chocolate chips, and I can’t wait to make these again for Thanksgiving or Christmas morning!
Apricot Chocolate Scones
1⁄3 cup granulated sugar
21⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
11⁄2 cups unsalted butter, chilled and cut into pieces
1 cup buttermilk
2⁄3 cup dried apricots, snipped into strips
1⁄2 cup semisweet chocolate chips
1 tbsp. granulated sugar
1⁄4 tsp. ground cinnamon
2 tbsp. whipping cream
Confectioner’s (icing) sugar, for dusting
2. In a food processor fitted with a metal blade, combine flour, sugar, baking powder, baking soda and salt. Pulse for 5 seconds. Add butter and pulse using on/off motion until mixture resembles coarse meal. Add buttermilk and pulse just until the dough forms a ball. Stir in apricots and chocolate chips.
3. Scooping dough with rounded 1⁄4-cup ice cream scoop or measuring cup, place balls of dough on prepared baking sheets, about 3 inches apart.
Topping: In a small bowl, mix together sugar and cinnamon. Brush tops of scones with cream and sprinkle with cinnamon-sugar topping. Bake in preheated oven for 18 to 20 minutes or until crusty and golden brown. Transfer scones to a rack to cool. Dust lightly with confectioner’s sugar before serving.
Courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission.
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