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Apricot and White Chocolate Scones

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

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( 9 Ratings)

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Prep Time 20 min
Total Time 40 min
Servings 8

Ingredients

1 3/4: cups Gold Medal® all-purpose flour

1/4: cup sugar

2: teaspoons baking powder

1/4: teaspoon salt

1/3: cup firm butter or margarine

1/3: cup finely chopped dried apricots

1/3: cup white vanilla baking chips

1: egg

: About 1/3 cup half-and-half

1/3: cup white vanilla baking chips, melted

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Directions

1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
2 Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
3 On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
4 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
5 Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

EXPERT TIPS

Expert Tips

Get a jumpstart on making scones. Mix the flour, sugar, baking powder, salt and cut in the butter. Store the mix in the freezer in storage bags for up to two months. When you're ready to bake, place the mix in a bowl and continue with the recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone

Calories: 330
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 300mg; 300%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 4/27/2012 1:02:20 PM REPORT ABUSE MrsChunks said:

Rating:

this is my absolute favorite recipe for scones. i do like them more cake like which requires more liquid and separating them when you bake. also i used dried mangoes instead of apricots. YUMMY!

This reply was: Helpful Inspiring

Posted 11/7/2011 7:36:21 PM REPORT ABUSE imabaker2 said:

Rating:

Wonderful recipe and so easy to make! I've also made these with dried cranberries, blueberries, and cherries. Each fruit variation was great! Note: if your dried fruit is sticking together when dicing, try sprinkling it with a little bit of flour. Toss the fruit into a sieve to remove excess flour before adding to the scones. This will also help the fruit to not clump together while mixing into the scones.

This reply was: Helpful Inspiring