Apricot Chocolate Chunk Scones

These apricot and chocolate chunk scones are a fruity, chocolatey, breakfast (or dessert) treat that only take 30 minutes and one bowl to whip up!

I am not a baker. I bake, yes. But I would never deign to call myself a baker. This is because, in my opinion bakers are an exacting and magical bunch. A breed of people who’s butter is always perfectly softened (or chilled for that matter), don’t bat an eyelash at piping an elaborately decorated cake, and who really understand why a recipe might call for baking soda versus baking powder…or both??? I applaud this highly methodical, endlessly creative bunch. But alas, I will never truly be one of them.

Apricot Chocolate Chunk Scones

But that doesn’t mean I’ll never raid my pantry in preparation for a raucous afternoon of not quite exact measurements and never fully softened butter (like seriously, who remembers to do this?). It just means that when I do the recipes have got to be simple, fool proof, and so totally worth the effort and the dishes. So today we’re mixing up a batch of scones. Why? Because scones are delicious, easy to make, and are perfectly acceptable as a breakfast food…although I tend to eat mine in the afternoon. And because no one’s got the time on a Friday to listen to be jabber on about my personal culinary shortcomings, let’s just dive right in.

Scones Versus Biscuits

First things first…what even is a scone? Well, they’re a British baked good that most closely resembles an American style biscuit over here. Except that biscuits tend to be on the flakier side, while their tea-time cousins sport a more crumbly and even texture. Scones can be sweet or savory, jam packed with goodies or plain as a daisy. A warm scone with a cup of tea is a thing of real joy (albeit a restrained, Downton Abbey-esque sort) and scones are also the perfect vehicle for jams, jellies, or curds. Scones can be round or triangular in shape…I guess they could also be square too, or heart-shaped…but honestly who cares what shape they are so long as they’re delicious.

Ingredients to Make Scones

Now that you have a basic primer of what a scone actually is, you won’t be surprised to find that the ingredient list is relatively simple, and reads very similarly to one for biscuits.

• Flour – All purpose for this. It provides enough structure  in the form of gluten that your scones won’t collapse in on themselves, but not so much than they get tough or chewy.
• Baking powder – Because something’s gotta get these babies to puff up a little
• Salt – Because all things, sweet or savory need a little salt

• Sugar – Just a bit. It adds a touch of sweetness and helps with browning.
• Butter – Unsalted, and chilled. Because we like to add our own salt around here, and you already know about my difficulties with softened butter.
• Eggs – Here’s a big diversion from a typical American biscuit recipe. Eggs add richness and depth to these little guy
• Cream – I know I know, but seriously, these aren’t huge and cream just makes them richer, more tender, and just plain better.

• Vanilla – Because a hint of vanilla flavor supports everything else in a subtle but sweet way (like a solid friend).
• Dried apricots – Because dried fruit is totally underrated and belongs somewhere other than trail mix and granola.
• Chocolate chunks – You could also sub in chocolate chips, but I like the irregular quality of a chunk, plus I think they melt better.
• Turbinado sugar – This is just a fancy way of saying coarse sugar. It comes in many varieties, and honestly all are fine. And if you can’t find it, just use a little bit of granulated sugar instead.

How to Make Apricot Chocolate Chunk Scones

Once you have your ingredients all lined up, the assembly is actually pretty simple.

1. Start by preheating your oven to a toasty 425°F, because ALWAYS.
2. In a big bowl, whisk together the flour, baking powder, salt and sugar.
3. Add the butter in small chunks and massage it into the flour with your fingertips. The butter shouldn’t be in large pieces (like if you were making pie dough) but should more closely resemble grated parmesan cheese or coarse meal (whatever that means).
4. Pour the cream, eggs, and vanilla into a large measuring cup and whisk until smooth. Add this mixture to the flour and butter and mix until a little dry flour remains.
5. Toss in your dried apricots and chocolate chunks and continue to mix until everything is incorporated and no dry flour remains.
6. Divide the dough in half. On a lightly floured surface, gently press each half into a 5-6 inch circle (about 1 inch thick).
7. Using a sharp knife, divide each circle into 6 wedges. Place wedges on baking sheet.
8. Brush the top of each scone with a little extra cream and sprinkle with some turbinado sugar.
9. Bake for 15-18 minutes, or until slightly puffed and light, golden on top.
10. Serve warm with softened (geez) butter.

Tips for Making the Best Scones

• Cold butter works best here, but don’t go crazy – it should be fine if you take it straight from the fridge.
• The dough should come together into a slightly sticky mass. You can add flour to the surface of the dough when you go to pat it out into a circle, but try not to go overboard, as more flour means a slightly tougher scone.

• Cut your scones into wedges with a swift downward motion of your knife, rather than dragging or sawing.
• Use dark or semi-sweet chocolate for the best balance of flavors here.
• Chop your apricots about the same size as your chocolate chunks for uniformity.
• These are really best when served the day of. But I find that reheating leftovers in a low oven and then slathering with a little butter does the trick nicely.

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