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White Chocolate Apricot Scones

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  • Prep 15 min
  • Total 35 min
  • Servings 8
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Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.
Updated Aug 26, 2010
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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 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
  • Additional sugar, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • 2
    Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
  • 3
    Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Go ahead and substitute dried cranberries, cherries or raisins for the apricots.

Nutrition

285 Calories, 13g Total Fat, 5g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Scone
Calories
285
Calories from Fat
115
Total Fat
13g
Saturated Fat
8g
Cholesterol
55mg
Sodium
270mg
Total Carbohydrate
38g
Dietary Fiber
1g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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