The Best Thing I Had In My Mouth - Cranberry-Apricot Scones

The first day after my BluePrint Cleanse, I really thought I was going to stay on the healthy track.  I woke up and had pineapple for breakfast, an apple for a snack, and a salad for lunch.  I was in even on the subway with my friend Anna chatting with her about how now that I can have "bad" things, I have no desire to eat them.  That flew out the window real quick.  Once we got to my place, and I set up a platter of City Bakery treats, homemade scones, and bread with honey and cheese, I had a bit of this and little bit of that, and before I knew it I had sampled a whole cranberry-apricot scone, half of a pretzel croissant, an edge of the coconut and chocolate chip cookies, and bread with cheese and honey.  I was back into the swing of things.  Whoops.  Anyways, the best thing I had in my mouth were the cranberry-apricot scones I made.  This recipe is adapted from the Clinton Street Baking Company Cookbook, and they are sooooo easy.  Seriously, I can get these in the oven in under 4 minutes.  It's that easy.


Ingredients for Cranberry-Apricot Scones, makes 6:

-2 cups all-purpose flour, plus more for dusting
-1/4 cup granulated suger
-1/2 teaspoon salt
-1 tablespoon baking powder
-1 cup heavy cream
-3 teaspoons turbinado sugar
-1/3 cup dried cranberries (fresh would work too)
-1/3 cup dried apricots, chopped into quarter inch pieces
-1/3 cup white chocolate chips.

To begin preheat oven 350 degrees F.

Combine 2 cups of flour, granulated sugar, salt, and baking powder.  Then add the cranberries, apricots, and white chocolate chips.

Add the heavy cream and stir with wooden spoon until the dough has combined.

Dust your countertop with flour and dump out scone mixture.  Pat dough into a circle of about 3/4 to 1 inch thick.  Cut dough into six even triangles.  Shape each triangle into a round shape.  Place scones on a parchment-lined baking sheet.

Top each scone with 1/2 teaspoon turbinado sugar.  Bake for 20-25 minutes, or until golden brown and baked all the way through.  Rotating the baking sheet halfway for even browning.

Click here to learn how to make a potato pancake with ramps.