Scones are the perfect, barely sweet treat for breakfast, snack time, or dessert. And obviously they go great with a cuppa tea. Grab this easy, one bowl recipe that combines buttery, tender scones with dark chocolate chunks, and tart apricots.
2 1/2 C all purpose flour
2 T granulated sugar
1 T baking powder
1/2 tsp kosher salt
1 stick unsalted butter, cut into 8 pieces
3/4 C heavy cream (plus extra for brushing)
1 large egg
1 egg yolk
1 tsp vanilla
1/2 C dried apricots, chopped
1/2 C chocolate chunks (or chips)
Preheat your oven 425°F.
In a large bowl, whisk together the flour, baking powder, salt and sugar. 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).
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. Toss in your dried apricots and chocolate chunks and continue to mix until everything is incorporated and no dry flour remains.
Divide the dough in half. On a lightly floured surface, gently press each half into a 6 inch circle (about 1 inch thick). Using a sharp knife, divide each circle into 6 wedges. Place wedges on baking sheet. Brush the top of each scone with a little extra cream and sprinkle with some turbinado sugar.
Bake for 15 minutes, or until slightly puffed and light, golden on top. Let cool on a wire rack for five minutes before serving.
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.
You can definitely use a food processor to make these as well, I just don’t like cleaning mine
Keywords: one bowl scones, chocolate chunk scones, easy scones, brunch recipe