Name: White Chocolate, Macadamia and Dried Apricot Scones with Raspberry Compote and Whipped Cream
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 6 tablespoons unsalted butter, cut into pats; 2/3 cup buttermilk; 1 cup dried apricots, diced; 1/3 cup macadamia nuts; 1/3 cup white chocolate chips; 1 large egg, beaten; Sanding sugar, for dusting; 2 cups fresh raspberries; 2 tablespoons granulated sugar, plus more if needed; 1/2 teaspoon vanilla bean paste; Zest and juice of 1 lemon; Pinch kosher salt; 1 cup heavy cream; 2 tablespoons confectioners’ sugar; 1/2 teaspoon vanilla bean paste

Directions

For the scones: Preheat the oven to 400 degrees F.
In a food processor, pulse together the flour, granulated sugar, baking powder and salt. Add the butter and pulse until pea-size butter balls form. Turn out into a separate bowl.
Add the buttermilk to the dry ingredients and mix until just combined. Gently fold in the apricots, macadamia nuts and white chocolate chips.
Turn the dough out onto a floured surface and gently form and pat into a circle about 1 inch thick. Cut into 8 wedges. Place on a parchment-lined sheet pan. Brush with the beaten egg and sprinkle with sanding sugar. Bake for 16 to 18 minutes or until golden brown.
For the compote: Combine the raspberries, granulated sugar, vanilla bean paste, lemon juice and 3 tablespoons water in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, occasionally stirring, until thickened. Take off the heat, add a pinch of salt and cool. Adjust the sweetness with more sugar if necessary and add lemon zest to finish. The compote will continue to thicken as it cools.
For the whipped cream: Add the heavy cream, confectioners’ sugar and vanilla bean paste to a large bowl. Whip to soft peaks.
Serve the scones with the compote and whipped cream.

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