(makes 8 large or 10 smaller-sized scones)
2 ½ sticks butter, diced and chilled
4 C flour
¼ C sugar
2 T baking powder
2 t salt
4 eggs, in a pourable container
Zest of 1 orange, added to eggs
1 C white chocolate chips
1 C dried apricots, diced
Raw sugar for sprinkling
Place diced butter in the freezer while you prepare other ingredients. In a stand mixer bowl, add flour, sugar, baking powder and salt. Mix together well using the paddle attachment. Add chilled butter and pulse mixer to coat the butter with flour mix. You may need to break up any big chunks of butter with your fingers. Remember to work fairly quickly. You want the butter to remain cold. Add apricots and white chocolate. Pulse again to evenly mix. Pour eggs into flour mix one at a time, pulsing to mix. Remove the paddle attachment and use it to scoop to the bottom of the bowl to get the flour that is not mixing. Attach paddle and drizzle in heavy cream slowly while pulsing mixer with short bursts. Mix should just hold together. I often work with my hands at this point. Just add a smidge more cream if dough is to dry. If dough is too wet, add a smidge more flour. Hope you guys are comfortable with the term smidge! Gather dough into a ball and place into a 10 inch cake pan that has been sprayed with non-stick baking spray. Press evenly into pan. Invert pan onto a floured board. Cut into 8 or 10 wedges. Place scones on a cookie sheet that has been sprayed with non-stick baking spray. Brush with egg wash. (1 egg and ¼ C of heavy cream, beaten) Sprinkle each scone with raw sugar. Place in a preheated 400 degree oven and bake for 25 minutes. Rotate halfway through cooking. Scones should just be set to the touch. Touch the thickest part of the biggest scone. It should feel set and not loose.
After scones have cooled a bit (5 minutes), remove to a wire rack for further cooling. These are so perfect served warm. If you serve the next day, reheat in a toaster oven. Scones are optimal shortly out of the oven.