Lately I had been making muffins out of a box mix for my Monday morning staff breakfast treats, but I saw this recipe in December’s Bon Appetit and really wanted to try it. I made it the night before so I wouldn’t have to mess with it in the morning. These were so good! I think these would be could with dried cranberries as well!
I normally just provide a link to the recipe, but this one was not on the Bon Appetit website and I think it’s because it was in the section R.S.V.P. (readers’ favorite restaurant recipes) and therefore comes from Chestnut Cottage Restaurant, Port Angeles, WA.
Giant Apricot-Walnut Scones
Bon Appetit, December 2009 (pg. 20)
Makes 6 (very big scones)
2 cups all purpose flour
1/3 cup sugar
1 T baking powder
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 1/3 cups heavy whipping cream
Preheat oven to 400 degrees F. Whisk first 3 ingredients in large bowl. Stir in walnuts, apricots, and raisins. Add cream; stir with fork just to blend. Transfer dough to work surface sprinkled with powdered sugar. Knead dough until smooth, about 10 turns. Form dough into 1-ink thick round. Cut into 60 wedbes. Sift powdered sugar over. Transfer to baking sheet.
Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Cool completely, cover, and let stand at room temperature.