Notes:

To make vegan: Use non-dairy butter, and a non-dairy milk alternative, and they’ll come out just fine! Brushing the scones with a little extra melted butter will make them perfectly brown too.

Flours: I like to use a mix of the plain and wholewheat flours as it adds a hearty texture and earthy flavour to the scones, but if you only have one or the other, use that. These scones are incredibly convenient so use the ingredients you have at home.

Ingredients

150g Plain Flour
50g Wholewheat Flour
3.5 tsp/13g Baking Powder
½tsp Salt
1tsp Sugar
65g cold Butter (or non dairy alternative)
125ml Milk (you may need all of it - I used oat milk)
50g Dark Chocolate, roughly chopped
75g Dried Apricot, roughly chopped
(whisked egg, for washing the tops, or just use butter!)

Method

Preheat the oven to 200°C Fan/ 220°C/Gas Mark 7 & line a baking tray with baking paper
Into a mixing bowl, add the flours, baking powder, salt & sugar, and thoroughly whisk through for about a minute
Add the butter in, in small chunks, then work with your hands, until the mixture is of a flaky/sandy consistency, it will be a little tough, and that’s ok!
Add in the milk, half at a time, and mix until just combined. It mixture shouldn’t be too sticky
Add to a floured surface, and flatten it out until it’s just under an inch thick, then sprinkle it with the chocolate and apricots
Fold the dough in half, and fold again, then press down (the chunks should be roughly dispersed through the dough) until it’s about 1 inch thick
Using a pastry cutter, or small cup (about 4-6cm in diameter) cut out rounds, then place on the lined baking tray
Brush the tops with some melted butter, or a whisked egg mixed with some milk, then bake for 15 mins, or until golden

Enjoy!