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Apricot White Chocolate Chip & Pecan Scones

Apricots, white-chocolate and pecans - what else do you need but a cup of Riverbend Blend coffee and a sunrise over the New River of Virginia!
Recipe courtesy of Inn at Riverbend
Prep Time : 20 Minutes
Cook Time : 15-20 Minutes
Yield : 10-12 Wedges
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Ingredients
Ingredients
  • 3 cups of all-purpose flour
  • ½ cup of sugar
  • 21/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup cold butter, cut into small chunks
  • 1 cup of buttermilk
  • ¾ cup chopped dried apricots
  • ¾ cup white chocolate chips
  • ¼ chopped pecans (or walnuts)
  • 2 tablespoons heavy cream

Preparation
Preparation
Preheat oven to 425 degrees. In the bowl of a food processor, mix the flour, sugar, baking powder and baking soda. Add the butter and combine, pulsing until mixture resembles coarse meal (this can be done by hand if you don't have a food processor). Add the apricots, buttermilk, white chocolate chips, and nuts. Mix with a fork until just combined. Turn dough onto a floured surface and knead 8-10 times. Shape into a 10" circle about ¾" thick. Cut into 10-12 wedges. Place scones on a greased baking sheet and brush the tops with heavy cream. Bake 15-20 minutes.