Apricot White Chocolate Chip & Pecan Scones


Apricot White Chocolate Chip & Pecan Scones
  • 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


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.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134

540.921.5211 stay@innatriverbend.com

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