It’s Apricot season and time to come up with ideas on what to make with Apricots! I have already processed 5 pints of Apricot jam but what goes better with jam than scones! Although once I made these ultra yummy scones no addition of jam was necessary. So easy and delicious all by themselves. Many pie crust and scone recipes make a big fuss about ultra cold butter and refrigerating the dough. I don’t see the need, maybe it makes a cleaner line on the cut of the scone but I think these are beautiful and delicious without the fuss. My butter was removed from the refrigerator about an hour before I started making the scones, it was firm enough that I could slice it up. If it’s too soft it will make your dough sticky then you will need to allow it to firm up in the refrigerator after you make it. Also, you can start with 1/2 cup of cream and if you can form the dough, great. If you need more cream as I did, keep adding it until the dough is no longer so crumbly and you can form it into a circle.

Apricot White-Chocolate Scones

Ingredients:

• 2 cups of all purpose flour
• 1/2 cup sugar
• 1/2 cup butter (1 cube)
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 3/4 cup cream
• 5 fresh apricots diced finely
• 1/2 cup white chocolate chips

Instructions:

• Measure dry ingredients into a bowl (flour, sugar, salt, baking powder), stir
• Chop up the butter and add to the bowl, mixing with a pastry cutter or a whisk works too! Keep mixing until it resembles crumbles.
• Add cream (starting with 1/2 cup and add more as you need it to for, the dough) and mix lightly, add fresh, chopped apricots and white chocolate chips, it’s best if mixed with your hands, squishing it between your fingers as you go
• turn the dough onto a baking sheet that has been buttered or a silicon baking mat, form it into a round circle about 1 1/2 inch thick
• Cut into triangles to form the scones and arrange on the baking sheet with space between each triangle. You can also cut them with a 3” biscuit cutter or a glass if you want round scones.
• bake at 400 for 20 minutes or until they are slightly golden and a knife or toothpick inserted comes out clean. (The size of the scone will determine exact cooking time)
• enjoy!