What can you do with Woodstock Turkish Apricots besides enjoy their yummy taste and feel good about serving your body a healthful snack?

You can put them in scones along with another product sold at The Purity: endangered species chocolate

Last week I became bored with my old scone recipe and searched for a sexy young idea to liven it up. I found it at  Smitten Kitchen (my favorite cooking blog)—a scone that incorporates pears and chocolate.

Chocolate! Can you imagine? I have lived a good long life believing that—outside of Cocoa-Puffs—chocolate was not to be ingested before noon.

Thank you Deb at Smitten Kitchen for giving me permission to add this forbidden ingredient to morning food and making an already good life even better.

Last Sunday morning while it was beautifully sunny here on the Mendocino Coast, I put together this recipe:

4 c. + 1 T. all-purpose flour (I substituted 1T. ground flaxseed for the 1T. flour)

2 T. sugar (plus more for sprinkling)

2T. baking powder

¾ lb. cold unsalted butter

2 t. salt

¾ c. diced dried Turkish Apricots

2 – 3-oz. bars endangered species dark chocolate with cacao nibs, cut into small chunks

4 large eggs

1 c. heavy cream

Okay, okay, I can hear some of you now. “Turkish Apricots are intended to be healthy. This recipe is a heart attack waiting to happen. It besmirches the name of Woodstock Foods and all of its affiliates. They will never send you a t-shirt after this.”

I’m taking your hand and gently patting it.

Now, now—you certainly wouldn’t make these scones every day. But today is an exception. Today I give you permission to love yourself enough to splurge on something warm and decadent, something that will bring you joy and make you happy to be alive. (Besides, Woodstock Foods has already put not one, but two t-shirts in the mail to me.)

Back to the recipe:

Heat oven to 400 degrees.

Combine all dry ingredients.

With a pastry knife, cut the cold butter into the flour until it resembles the size of little peas.(You are going to add all of that butter. Yes, you are.)

Stir in the diced apricots and chopped chocolate.

Make a well in the center of the flour mixture and pour in the heavy cream. (Do not cheat yourself and try to substitute low fat milk.) Add the eggs and lightly mix the wet ingredients together before incorporating them into the flour mixture. Knead it for a bit to make sure it’s well mixed.

Divide the dough into two equal portions. On separate baking sheets, pat each into a round about ¾-in. thick.

Cut each round into eight triangles. Separate these triangles in the baking sheet. Sprinkle each liberally with sugar. (Calm down. A little extra sugar this morning is not going to hurt you.)

Bake for 20-25 minutes. (I bake both batches at the same time on separate racks, rotating them after 12 minutes.)

The minute you take the scones out of the oven, make yourself a latte, cup of coffee or tea. Enjoy the golden, rich goodness of these delectable pastries. Share with others or wait until they cool, wrap well and put in the freezer so you can warm one up to eat whenever you feel like it.

Be happy.