Comments on: Apricot & White Chocolate Scones

By: Homemade Valentine’s Gift Ideas from the Hearth

Homemade Valentine’s Gift Ideas from the Hearth — Mon, 04 Feb 2008 15:41:25 +0000

[...] 6. Apricot and white chocolate scones, cut in a heart shape? Or substitute dried cherries and dark chocolate! [...]

By: 10 of Absolute BEST Christmas Gifts for the Tea Lover

10 of Absolute BEST Christmas Gifts for the Tea Lover — Mon, 10 Dec 2007 18:59:26 +0000

[...] What a GREAT stocking stuffer! Apricot, ginger & lemon darjeeling make a fantastic topping for a warm scone on a cold afternoon. This would be awesome in a gift basket with apricot & white chocolate scones! [...]

By: Kettle and Cup » Blog Archive » Hosting A Red Hat Christmas Tea: Part 2 The Menu

Thu, 29 Nov 2007 17:07:10 +0000

[...] Scones or white chocolate & apricot scones are festive and delicious..and unusual. Serve with lemon or orange curd, and some whipped cream or [...]

By: SoloMother

SoloMother — Sun, 18 Nov 2007 23:33:31 +0000

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.

By: Marye

Marye — Sun, 18 Nov 2007 21:33:07 +0000

Maybe the difference is in using dry milk.. it is good to know, though Tiffany, thanks!

By: Tiffany

Tiffany — Sun, 18 Nov 2007 21:17:38 +0000

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.

By: Marye

Marye — Sun, 18 Nov 2007 19:25:27 +0000

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.

By: Jennifer

Jennifer — Sun, 18 Nov 2007 19:12:53 +0000

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

By: Marye

Marye — Sun, 18 Nov 2007 18:47:42 +0000

Do you find that skim milk changes the texture of you baked things? I feel like it does.

By: Tiffany

Tiffany — Sun, 18 Nov 2007 14:53:09 +0000

I agree…..real baking calls for real ingredients. Although I do use skim milk, most of the time….but always real butter and sugar.