{"id":143,"date":"2018-05-12T02:36:45","date_gmt":"2018-05-12T02:36:45","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=143"},"modified":"2018-05-12T02:44:24","modified_gmt":"2018-05-12T02:44:24","slug":"apricot-white-chocolate-chip-scones","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/apricot-white-chocolate-chip-scones\/","title":{"rendered":"Apricot & White Chocolate Chip Scones"},"content":{"rendered":"

Mark and I split an apricot & white chocolate scone at Colectivo<\/a> a few Saturdays ago. It was good, but we agreed that we’d have preferred a scone with lots of chopped apricots, like theirs had, but instead of a white frosting that didn’t taste particularly of white chocolate, white chocolate chips IN the scone would be better.<\/p>\n

So I made some on Sunday morning.<\/p>\n

They’re a little bit like this King Arthur Flour recipe<\/a>, but less butter and cream cheese, more like my cinnamon scone recipe<\/a>.<\/p>\n

3 cups unbleached flour
\n1\/3 cup sugar
\npinch salt
\n2 tsp. baking powder
\n1 tsp. baking soda
\n4 tablespoons butter (half a stick)
\n4 oz. cream cheese (half an 8 oz. bar)
\n1 egg
\nabout 2\/3 cup buttermilk
\n1 teaspoon vanilla extract
\n1\/2 teaspoon almond extract
\n1 cup dried apricots, chopped
\n3\/4 cup white chocolate chips
\na little extra buttermilk for brushing the tops, and coarse or granulated sugar for sprinkling on top<\/p>\n

Heat the oven to 400\u00b0.<\/p>\n

Place the flour, sugar, salt, baking powder and baking soda in the work bowl of a food processor, or your stand mixer, or a mixing bowl. Pulse 2-3 times, or stir a bit, to blend the dry ingredients. Slice the butter and cream cheese into chunks and put them on top of the flour. If using a food processor, pulse; mix with the paddle blade of the mixer; or use a pastry blender to cut the butter & cream cheese into the flour until the mixture looks like coarse meal.<\/p>\n

If using a food processor, dump the mixture into a mixing bowl. If using a mixer remove the bowl, and if you’re blending by hand you’re all set. Add the apricots and chocolate chips to the flour mixture, and toss together.<\/p>\n

Break the egg into a 1 cup measure with a spout, beat with a fork, and add enough buttermilk milk to make 1 cup. Add the extracts to the egg and buttermilk milk and pour the liquid into the bowl. Mix with a fork, and keep stirring until it clumps, and there are no pockets of dry flour, adding extra buttermilk or water as necessary.<\/p>\n

Turn the dough out onto a lightly floured surface, and knead until you have a homogeneous dough. Divide the dough in half, and flatten each half into a disk. Brush the top of the disks with a little more buttermilk, and sprinkle with sugar. Use a knife to divide each disk into 6 wedges and place on an ungreased baking sheet, and bake until firm and nicely browned – about 20 minutes. You can also make the dough into one bigger disk for 8 larger scones, but I like the small ones.<\/p>\n

Originally posted in 2018 – but the picture is from 2012, and the cinnamon scone recipe is from the ’90s – so I’ve obviously been baking scones for a long time<\/p><\/blockquote>\n

\"\"
Apricot Scones. It doesn’t look as if these have any white chocolate in them.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Mark and I split an apricot & white chocolate scone at Colectivo a few Saturdays ago. It was good, but we agreed that we’d have preferred a scone with lots of chopped apricots, like theirs had, but instead of a white frosting that didn’t taste particularly of white chocolate, white chocolate chips IN the scone … <\/p>\n

Continue reading “Apricot & White Chocolate Chip Scones”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,9],"tags":[],"class_list":["post-143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-breakfast"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":5,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/143\/revisions"}],"predecessor-version":[{"id":152,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/143\/revisions\/152"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media\/147"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}