I love scones. They are much more delicate than a biscuit, or a muffin and yet are something between the two. They are tender and crumbly and amazingly buttery. Are you drooling yet?
This recipe for apricot & white chocolate scones is melt in your mouth delicious and easy too! My recipe for scones is very versatile and I use it as the base for many different types and flavors.
These are great for afternoon snacks with an Earl Grey Vanilla tea, or for breakfast..or..you know…just whenever you need about a thousand extra calories for the day.
Be sure and use only whole milk with these, and real butter. It really makes a big difference. I once had someone email me because one of my recipes was “nasty”. I asked what they had used, because the recipe was always delicious as far as I knew. She said she had substituted splenda for the sugar, margarine for the butter and fat free milk for the milk. If I may be allowed a small soapbox for a moment…. my philosophy is that it is much nicer to eat one bite of something really good that a whole plateful of something mediocre. I do not believe natural fats are bad for you unless you pair them with lots of chemicals and hormones.
Apricot White Chocolate Scones
1 c dried apricots diced
1 cup white chocolate chopped (if you use chips, chop them a bit smaller than they are)
3 1/2 c unbleached white flour
2 tablespoons baking powder
1/2 cup unsalted butter
pinch of salt
3/4 cup sugar
1 1/3 cup whole milk
2 egg yolks beaten (optional, for glazing tops)
Preheat oven to 400
sift flour, baking powder, and salt together. Mix in sugar. Rub butter into flour mixture with your fingers until it is crumbly like you would for pie crust. Do allow there to be some bigger pieces of butter in the dough.
Add the white chocolate chips, the apricots, and stir up. Add the milk all at once and mix to make a soft dough that holds together. Turn out on a floured surface and knead gently just until dough holds together. It will be sticky.
Pat out to about 3/4 inch thick and cut with a large biscuit cutter. I use the mouth of a cup , which gives me just the size I want. about 3 1/2 inches across. Brush tops with egg wash and sprinkle with sugar crystals. Place on parchment or silpat lined baking sheet. Allow to stand for 10 minutes.
bake at 400 for 12-15 minutes or until golden. Remove from oven and allow to cool slightly, about 10 minutes.
Makes 12 scones, depending on how big you make them.