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2 cups All-purpose Flour
1/3 cup granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup unsalted Butter, chilled
1/2 cup Heavy Cream
1 large Egg
1 1/2 teaspoons Vanilla Extract
6 ounces good-quality dark Chocolate, cut into 1/2 inch chunks
1 cup toasted Walnuts, coarsely chopped
1 cup finely chopped dried Apricots
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Preheat oven to 375°F In a large mixing bowl, combine flour, sugar, baking powder, and salt. 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. In a small bowl, combine cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until well combined. Knead in the dark chocolate, walnuts, and apricots until thoroughly incorporated. Lightly dust a work surface with flour, then pat the dough out to the thickness of about 5/8 inch. 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). Transfer dough hearts to an ungreased baking sheet. Bake 15 to 20 minutes, until tops are lightly browned. 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. May be served warm or cooled.
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