Cookin' Cross Country: Chocolate Chip Apricot Cherry Scones

There is always a new excitement that arrives with the beginning of each semester and the hustle and bustle of figuring out your new set of classes and reconnecting with friends after our long winter break. Or in my case being reunited after a long 8 months with many of my close friends after their semesters abroad. Let's just say, it's been one of those weeks where I find myself walking around campus with a silly grin plastered on my face for no real apparent reason. The air has most certainly been filled with excitement and newness on many fronts this first week back at school, so why not find something exciting and new to bake to celebrate?! Chocolate Chip Apricot Cherry Scones was the perfect fit!

Kristen (my great friend and baking buddy here at Pomona) and I found a recipe on a blog called Eat, Live, Run, which was perfect for us as avid runners and food lovers. The original recipe was just for chocolate apricot scones, but we spiced things up with the addition of dried cherries. It would definitely be interesting to try out some different dried fruit/chocolate/nut combos in with the basic scones recipe provided... be creative with it! But I do have to say, the apricot-cherry-chocolate combo we made turned out really well!

Chocolate Chip Apricot Cherry Scones
(recipe adapted from http://www.eatliverun.com/chocolate-chip-apricot-scones)

2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 Tablespoons cold unsalted butter, cut into chunks
1/2 cup + 2 Tablespoons cream

1/2 cup chopped dried apricots
1/2 cup chopped dried cherries (we used Bing cherries)
1/2 cup semisweet chocolate chips

Preheat the oven to 425 degrees F.

In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the chopped apricots, cherries, and chocolate chips.

Add the cream and mix with your hands until a dough forms. Make two six inch circles dough and slice each into 8 small wedges. Place wedges on a baking sheet and bake for 16-18 minutes, until golden brown.