Recipe

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• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, chilled
• 1/2 cup heavy cream
• 1 large egg
• 1 1/2 tsp vanilla extract
• 6 oz good-quality dark chocolate, cut into 1/2 inch chunks
• 1 cup toasted walnuts, coarsely chopped
• 1 cup finely chopped dried apricot

• 1 Preheat oven to 375°F In a large mixing bowl, combine flour, sugar, baking powder, and salt.
• 2 Cut the butter into small cubes and sprinkle them over the flour mixture, then cut the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
• 3 In a small bowl, combine cream, egg, and vanilla.
• 4 Add the cream mixture to the flour mixture and knead until well combined.
• 5 Knead in the dark chocolate, walnuts, and apricots until thoroughly incorporated.
• 6 Lightly dust a work surface with flour, then pat the dough out to the thickness of about 5/8 inch.
• 7 Use a 3 1/4-inch heart-shaped cookie cutter to cut the dough into heart-shapes, gathering the scraps and repeating until all the dough has been used (This will make about 9 hearts).
• 8 Transfer dough hearts to an ungreased baking sheet.
• 9 Bake 15 to 20 minutes, until tops are lightly browned.
• 10 Remove the baking sheet to a wire rack and allow to cool for 5 minutes, then use a spatula to remove scones from sheet and transfer them to a wire rack.
• 11 May be served warm or cooled.