Trail Mix Scones
 
Makes about 13 scones
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (170 grams) chocolate chips
  • ⅓ cup (28 grams) sweetened or unsweetened flaked coconut
  • ¼ cup (36 grams) roasted, salted pumpkin seeds
  • ¼ cup (36 grams) roasted, salted sunflower seeds
  • ¼ cup (32 grams) chopped dried apricots
  • ¼ cup (32 grams) dried cranberries
  • ¼ cup (32 grams) raisins
  • 1¼ cups (300 grams) heavy whipping cream
  • ⅛ cup (42 grams) honey
  • ½ teaspoon (2 grams) vanilla extract
  • Garnish: turbinado sugar
Instructions
  1. Preheat oven to 400°F (204°C).
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add chocolate chips, coconut, pumpkin seeds, sunflower seeds, apricots, cranberries, and raisins, tossing to combine.
  3. In a small bowl, whisk together cream, honey, and vanilla. Add cream mixture to flour mixture, stirring with a rubber spatula just until combined and dry ingredients are moistened. (Do not overmix.) Using ⅓-cup measuring cup, scoop dough, and place about 2 inches apart on a nonstick sheet pan. Sprinkle with turbinado sugar, if desired.
  4. Bake until browned, 15 to 20 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/trail-mix-scones/