White Chocolate Apricot Scones

White Chocolate Apricot Scones

Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

scones

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
  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.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Go ahead and substitute dried cranberries, cherries or raisins for the apricots.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.