Bar Cocoa at The Ritz Carlton: Apricot Rosemary Scones

Bar Cocoa Recipe

CHARLOTTE, NC (WBTV) - Recipe: Bar Cocoa at The Ritz Carlton

Apricot Rosemary Scones


All purpose flour 1 pound

Cake flour 3 ¼ ounces

Sugar 4 ounces

Dried apricots, diced 3 ounces

Orange juice To taste

Baking Powder ½ ounce

Salt Pinch

Butter 5 ½ ounces

Rosemary 2 sprigs

Heavy cream 1 ¾ cup

Eggs, whole 1 each


  • style="margin-bottom: 0.0001pt;">Rehydrate the diced apricots in the orange juice.
  • style="margin-bottom: 0.0001pt;">Bring half of the cream and 1 sprig of rosemary to scald. Let infuse for 20 minutes.
  • style="margin-bottom: 0.0001pt;">Cut the butter into cubes and refrigerate until hard.
  • style="margin-bottom: 0.0001pt;">In a mixing bowl, combine the dry ingredients, drained apricots, cubed butter, and remaining rosemary, finely chopped.
  • style="margin-bottom: 0.0001pt;">Mix with a paddle attachment until the mixture looks coarse.
  • style="margin-bottom: 0.0001pt;">Whisk the heavy creams and whole egg together and add slowly to the flour mixture until the dough comes together.
  • style="margin-bottom: 0.0001pt;">On a floured surface, roll the dough out to a ½-inch thick. Cut into desired shape.
  • style="margin-bottom: 0.0001pt;">Once on a baking pan, brush with egg wash and sprinkle with turbinado sugar.
  • style="margin-bottom: 0.0001pt;">Bake at 365F for 15 to 18 minutes or until the center is fluffy.

Copyright 2016 WBTV. All rights reserved.