Boreas Bed & Breakfast Inn

Long Beach, Washington


Apricot, Toasted Macadamia Nut, White Chocolate Scones

August 2, 2016 by: Susan Goldsmith

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/4 cup unsalted butter, chilled
  • ½ cup heavy whipping cream
  • 1 large egg
  • 1 ½ teaspoons vanilla
  • 6 ounces white chocolate cut into ½ inch chunks or use white chocolate chips
  • 1 cup chopped and then toasted macadamia nuts
  • 1 cup finely chopped dried apricots

Preheat oven to 375.

In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into ½ inch cubes and distribute over the flour mixture. With a pastry blender, cut buter until the mixture resembles coarse crumbs. (Or put dry ingredients into a Cuisinart and add butter chunks and pulse). In small bowl, stir together the cream, egg, and vanilla. Add to the flour mixture and knead or pulse until combined. Knead in the white chocolate, cooled nuts and apricots.

With floured hands, pat the dough into a 9 inch diameter circle in the center of an ungreased baking sheet. Cut circle into 8 wedges. Or using a favorite cookie cutter making as many scones as you can with dough about ½ inch thick. Bake scones 15-20 minutes or until top is lightly browned. (You can brush with egg white and sprinkle with coarse sugar if desired.) After removing baking sheet to a wire rack to cool for a few moments, remove the scones to wire rack and cool. Serve warm or cool. You can freeze the unbaked frozen scones and bake as needed!

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