SCORE !!!

Wednesday I was talking to a colleague at Onlineshoes.com and telling her how much I enjoyed taking guests to The Chestnut Cottage in Port Angeles because of the Apricot-Walnut Scones. Today she was reading Bon Appetit Magazine and lo and behold there was the recipe. I guess it was under reader's favorite restaurants, and this reader asked for and got the recipe. SCORE !!!

I think Margie was more excited than I was, and I was excited.

The Chestnut Cottage Restaurant
Giant Apricot-Walnut Scones

2 c. all purpose flour
1/3 c. sugar
1 T. baking powder
1/2 c. chopped walnuts
1/2 c. chopped dried apricots
1/2 c. golden raisins
1 1/3 c. heavy whipping cream
powdered sugar

Preheat oven to 400 degrees
Whisk first three ingredients together in large bowl
Stir in walnuts, apricots, and raisins
Add cream: stir with fork just to blend
Transfer dough to work surface sprinkled with powdered sugar
Knead dough until smooth, about 10 turns
Form dough into a 1 inch thick round
Cut into 6 wedges
Sift powdered sugar over
Transfer to baking sheet

Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature.

DO AHEAD: Can be made 8 hours ahead. Cool completely, cover and let stand at room temperature.

Bon Appetit Magazine, December 2009 and my colleague Margie.