Oh hello glorious scone! Whenever I make scones, I ALWAYS vow to make them more often.
One Sunday, Chris dragged me into the church kitchen and said "Honey, can you make these?" (mouth full, crumbs everywhere). They were made by a wonderful friend of ours, Darlene, who loves to bake and later handed me the recipe. They were simply titled "The Best Scones."
"The Best" Scones
2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp salt
1/4 c. unsalted butter, chilled (and I mean REALLY cold!)
1/2 c. heavy whipping cream
1 large egg
1 1/2 tsp vanilla extract
6 oz. white chocolate chips
1 c. toasted pecans, chopped
1 c. finely chopped dried apricots
Heat oven to 375 degrees.
Toss dry ingredients together.
Cut the reeeeeeally cold butter into 1/2 inch cubes and distribute them over the four mixture. Mix on low for a couple minutes (not too long), or mix in using a pastry blender.
Add cream, egg and vanilla in a bowl. Quickly mix it into the flour mixture until just combined.
Line up the exciting part of your recipe. The original "best scones" had walnuts in them, but I'm obsessed with pecans, so I went that route instead.
Press them into the dough. The trick with scones is the faster the better because the butter stays colder.
Roll out into about a 9 inch diameter.
Slice like a pizza into wedges 8-12 depending.
Bake for 15-20 minutes on an ungreased sheet, just until the tops are just browning.
The smell is GLORIOUS. Nutty, fruity, chocolatey.
Remove from baking sheet and cool for 5 min. Serve immediately, or cool completely. They also freeze really well!
Perfect for Easter brunch or with decaf as a late evening treat.