Apricot & White Chocolate Scones
November 16, 2007 by Marye Audet
Filed under Breads, Quick Breads, breakfast/brunch
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.
Why yes, yes I’m drooling. Now let me clean myself up. I LOVE scones too!
“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.”
Well said. I could not agree more. All this margarine and nasty fake stuff is really unhealthy in my opinion. Also I love apricots and scones. The chocolate part sounds odd but you’re the baker not me. Since there’s no nuts I’d leave the recipe alone this time
Julie- drool becomes you
Jennifer-Try these with the white chocolate in them. I promise..it IS a little off beat but..hey..you are good with that.
If you like apricots you will really like these.
No, the channel does not make you look fat.
these look heavenly! i am a huge scone and huge white choc fan… two worlds now collide!
LOL! Sarah, they really are very good, altho *maybe* a little sweet for breakfast (but we love them for breakfast)
Scones are a favorite at our little house, too. I love the Joy of Cooking’s recipes for scones. If you want a glazed top but don’t want to deal with eggs, you can always brush the unbaked tops with leftover cream and sprinkle a little sugar over them.
these turned out amazing. thanks so much! check out my wannabe photo here.
SoloMother- that does work well and gives a softer crust…I like the egg glaze because it is slightly crispy and glossy golden.
Sarah- That is awesome. Thank you so much for letting me know..I love hearing how you guys make this stuff…and your photo was amazing!
I agree…..real baking calls for real ingredients. Although I do use skim milk, most of the time….but always real butter and sugar.
Do you find that skim milk changes the texture of you baked things? I feel like it does.
One — Sarah your picture is amazing I agree with Marye. And two, Marye you know my baking problem (I thought of it when I saw the last comment) soy milk. We only drink soy so that’s what’s in the house. What is better using reconstituted whole powder milk or soy? I can’t keep real milk around because I hate it and it’ll go to waste since I bake infrequently. Soy does make things seem weird. (Taste and texture wise) — you should do a post on this for me
LOL use the dry milk. I will admit to doing that in a pinch.
But add a little extra butter to make up for the fat difference..only like a tablespoon.
I don’t notice a difference…I only use whole milk if the recipe specifically states it. And I haven’t had any problems texture-wise.
Maybe the difference is in using dry milk.. it is good to know, though Tiffany, thanks!
Call me a scone snob, but I do believe in making cream scones with whipping cream, not whole milk or skim milk. The fat is an essential part of the recipe… which is why I don’t make scones every day! I have some good scone recipes that are healthier, using whole wheat flour and less fat… they are delicious, but they aren’t the same thing as a good, cream scone.