Best 5 White Chocolate Apricot Scones Recipes
Indulge in the delectable White Chocolate Apricot Scones, a symphony of flavors that will tantalize your taste buds. These scones are a perfect blend of sweet and tangy, with a moist and tender crumb that simply melts in your mouth. The infusion of white chocolate chips adds a touch of richness, while the dried apricots offer a delightful burst of fruity goodness. Accompanying this scone recipe are three additional variations to satisfy every palate: Cranberry Orange Scones burst with the vibrant flavors of cranberries and orange zest, while Blueberry Lemon Scones offer a refreshing twist with juicy blueberries and a hint of lemon. For those seeking a classic indulgence, the Plain Scones provide a simple yet satisfying experience. With step-by-step instructions and detailed ingredient lists, this article equips you to create these delectable treats in the comfort of your own kitchen. Embrace the joy of baking and embark on a culinary adventure with our exquisite scone recipes.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
APRICOT WHITE CHOCOLATE SCONES
These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!
Provided by ReeLani
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
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.
WHITE CHOCOLATE APRICOT SCONES
Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 270 mg
WHITE CHOCOLATE APRICOT SCONES
This is the first scone recipe I ate. After that I was hooked on scones. Try these you'll see why.
Provided by mary Armstrong
Categories Breakfast
Time 35m
Number Of Ingredients 11
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 AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
Tips:
- Use cold butter: Cold butter creates pockets of steam in the oven, resulting in a light and flaky scone.
- Don't overwork the dough: Overworking the dough will make the scones tough. Mix the ingredients just until they come together.
- Chill the dough before baking: Chilling the dough helps to develop the flavor and makes it easier to handle.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve the scones warm: Scones are best served warm out of the oven. You can also store them in an airtight container at room temperature for up to 3 days.
Conclusion:
These white chocolate apricot scones are a delicious and easy-to-make breakfast treat. They are perfect for a special occasion or a simple weekend brunch. With their sweet and tangy flavor, these scones are sure to be a hit with everyone who tries them. So what are you waiting for? Give them a try today!
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