sunday scones: apricot, pecan, white chocolate chip

every week i ask where this week's scones rank amongst all scones prior. 

every week the answer is the same: "definitely in the top 3."

these were no exception. packed with chunks of fruit, "chocolate" and nuts, every bite was new and scrumptious.

while i can take credit for the actual recipe, the inspiration came from a description on the cooking channel's show Unique Sweets of a scone from Baker and Banker in San Francisco {a food destination i must get to}.

sunday, september 11th: Apricot, Pecan, White Chocolate Chip Scones
yield: 8 scones

2 cups flour
3 Tablespoons sugar
1/2-ish teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 Tablespoon-ish fresh ginger, grated
6 Tablespoons unsalted butter, cubed and chilled
1/2 cup white chocolate chips
1/2 cup-ish dried apricots, diced
1/2 cup pecans, roughly chopped and toasted
3/4 cup buttermilk
1/2 teaspoon vanilla

In a liquid measuring cup, whisk together the buttermilk and vanilla. Add the apricot pieces. Chill until ready to use.

In the bowl of a food processor, combine the flour, sugars, salt, baking powder, baking soda, cinnamon and ginger. Pulse to well combine. (the flour mixture should be fragrant) Add butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Add 1/4 cup white chocolate chips. Pulse a couple times to chop the chocolate a bit and combine.

Transfer mixture to a separate mixing bowl and add the pecans and remaining 1/4 cup white chocolate chips. Toss to evenly distribute. Remove the soaked apricot pieces from the buttermilk into the flour mixture. Toss to distribute. Slowly stream in the buttermilk, mixing gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.

Pat dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Cut into 8 wedges. Arrange on baking sheet. Brush tops with egg wash and sprinkle with sugar {again, i used my sparkling sugar}.

Bake 20-25 minutes or until golden.

Enjoy!