Best 7 Apricot White Chocolate And Pecan Scone Recipes

APRICOT AND WHITE CHOCOLATE SCONES

Steps:

• 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.
• 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.
• 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.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
• 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.

CHOCOLATE PECAN SCONES

Steps:

• Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
• Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

WHITE CHOCOLATE APRICOT SCONES

Steps:

• 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.
• 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.
• Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

WHITE CHOCOLATE APRICOT SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Stir together first 4 ingredients. Slice butter into small pieces and cut into dry ingredients.
• 3. Mix egg, cream and vanilla, and add to dry ingredients. Knead in fruit, nuts and chocolate. Knead just until incorporated about 6-8 times. Less time kneading is better.
• 4. Pat into 9 inch circle on greased cookie sheet. Score into 8 wedges.
• 5. I brush a little egg/cream mixture on top and sprinkle with coarse sugar before baking. Bake for 15-20 minutes.

APRICOT SCONES

Steps:

• For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

WHITE CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.