"Friendship is born at the moment when one person says to another, 'What! You too? I thought I was the only one'."

Monday, May 2, 2011

Joyeux Kitchen: Heavenly White Chocolate Apricot Scones



I think I should preface this post by telling you that I don't really like scones.  Even fair sconesI know, right?!  That equates to blasphemy around here!  Those darn fair scones are woven into the tapestry of Northwest life like sandals with socks.  Anyway, thoroughly unimpressed with them and the whole scone-scene. 

But theeeeeeese are another story.  These aren't just scones--they're little droplets of cream-laden heaven.  And they've been around a while!  Apparently Lindsay made them a couple years ago and brought me one and I snubbed it (because "I don't like scones!")-- Sorry Linz!  So Jenae the scone fairy brought me one a couple weeks ago, just handed it to me, no plate or anything, and stuck around to watch me eat it.  "Oh dear God.  This can't be a scone.  What IS this???" 

She shared the recipe with me, and now I'm going to share the recipe with you.

White Chocolate Apricot Scones
You'll need:
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/2 cup dried apricots, finely chopped
  • 1/4 cup white chocolate chips
  • 1 1/4 cup heavy cream (not whipped)
Combine dry ingredients.  Add fruit and chocolate.  Use fork to stir in cream.  Knead on floured board 8 - 9 times.  Divide dough into two flat rounds and cut into traditional triangles, or roll out the dough and use a round or heart cookie cutter like I did.  Bake for 11 minutes at 425 degrees.

The glaze is the only part of the original recipe that I'm not sold on.  I made it for the first batch and it left me wanting....something.  (The original instructions: In a small saucepan, melt together 3 tablespoons butter and 2 tablespoons sugar. Brush over warm scones.)  The top picture is sugar cookie glaze on the left and butter/sugar on the right.

Soooooo, given that I'm prone to acts of lavish culinary excess, I decided to try pairing the sugar cookie glaze I used at Christmas with these scones, and the result was nothing short of spectacular.  Does it make the recipe questionably more dessert than breakfast?  Judgement call.  I'm cool with it, but I also think it's justified to eat pumpkin pie for breakfast for a week after Thanksgiving.

1 comment:

  1. Love the site but NEVER take the name Fair Scones in vain, NEVA! Have you had my pumpkin spice scones with cream cheese?

    Crazy Brown

    ReplyDelete