Apricot and White Chocolate Scones

Apricot and White Chocolate Scones

Delicious, buttery scones with the flavor of apricot and white chocolate in every bite. These are a great breakfast, brunch, or afternoon snack!

Course Breakfast Quick Bread

Cuisine American - Southern

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 362kcal

Author Marye Audet-White

Ingredients

1 cup dried apricots diced
1 cup white chocolate chopped. If you use chips, chop them a bit smaller than they are. Reserve a few for drizzling on the top if desired.
3 ½ cups all-purpose flour
2 tablespoons baking powder
½ cup unsalted butter
1 pinch salt
¾ cup sugar
1 ⅓ cup whole milk
2 egg yolks beaten: optional, for glazing tops

Instructions

Preheat oven to 400F.
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. You can also grate ice cold butter into the flour mixture and just stir it in - either way works well.
Do allow there to be some bigger pieces of butter in the dough.
Add the white chocolate chips and the apricots.
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 ¾ inch thick and cut with a large biscuit cutter or cut into wedges.
Brush tops with egg wash and sprinkle with sugar crystals.
Place on parchment or silpat lined baking sheet.
Allow to stand for 30 minutes. If your kitchen is warm place in the refrigerator for 30 minutes.
Bake at 400 for 12-15 minutes or until golden. Remove from oven and allow to cool slightly, about 10 minutes.
Drizzle with melted white chocolate if desired.

Notes

Storage:

Scones are best enjoyed the same day they're made. However, you can keep them in an airtight container at room temperature for another day or so, or in the freezer for three months.

Tips:

Chill the bowl before starting to keep the dough cold as you work.
Make sure the butter is frozen.
Grip the butter with the wrapper (like a peeled banana) to make grating it easier.
For soft edges, keep the scones close during baking. If you like more crusty sides, scoot the scones a few inches away from each other.

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