These fluffy drop scones are packed with sweet apricots.
Read more: Wake and Bake: Apricot Drop Scones
- Yield:13 scones
- Active time: 25 minutes
- Total time:45 minutes
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2 inch dice
- 1 cup heavy cream
- 4 apricots, pitted and cut into 1/4 inch dice
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Pulse until combined. Add butter and pulse until butter is the size of peas.
While the motor is running, add heavy cream, continuing to mix just until dough comes together.
Move dough to a lightly floured surface. Use your hands to gently incorporate apricots into the dough.
Drop dough onto baking sheet into approximately 3 inch rounds. Bake scones until golden, about 20 minutes.