Apricot Scones with White Chocolate and Walnuts
Sneak Preview: These cream-based Apricot Scones are packed with dried fruit, white chocolate chunks, and toasted walnuts. Rich and golden with a sparkling sugar top, they’re freezer-friendly and ideal for serving guests fresh-from-the-oven scones with no last-minute fuss.
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These scones don’t show up in my kitchen often—but when they do, they’re always met with wide eyes and happy sighs. I first tried them while volunteering at Bible Study Fellowship headquarters, where excellence in every detail is the standard. The scones were served for breakfast, and I immediately asked for the recipe.
With their rich flavor and unexpected combination of apricots, white chocolate, and toasted walnuts, they’ve earned a permanent spot in my “special occasion” rotation.
Shared & Loved
“This is a solid scone recipe that was easy to prepare. I swapped half the flour for wheat flour and the texture & flavor was still nice. I especially appreciated the tip about freezing & baking when needed. That worked out lovely!” —KATRINA
Ingredients and Substitutions
- FLOUR: All-purpose or pastry flour, bleached or unbleached
- SUGAR: White granulated; you can reduce slightly
- BAKING POWDER: No substitutes—must be fresh
- SALT: Table or sea salt; add ¼ tsp more if using Kosher
- BUTTER: Use cold butter for best texture
- HEAVY CREAM: Buttermilk works but cream yields richer scones
- WALNUTS: Toasted; or sub pecans or macadamias
- APRICOTS: Sub any small dried fruit; chop larger ones
- SANDING SUGAR: Optional but adds sparkle
How To Shape Apricot White Chocolate Scones
➊ Form the Dough: Press the crumbly mixture into a 9-inch square about 1 inch thick.
➋ Cut Into Triangles: Slice into 8 wedges (or 16 for mini scones).
➌ Brush and Sugar: Coat tops with cream, then dip into sanding sugar.
➍ Bake or Freeze: Place on a lined baking sheet and bake now or freeze for later.
Tips That Make a Difference
- Use a Sugar Dip Instead of Sprinkling: For even coverage, dip the cream-brushed tops into a shallow bowl of sanding sugar.
- Freeze Before Baking: Shape the scones and freeze them unbaked. Bake straight from frozen—just add a minute or two to the bake time.
- Protect Your Silicone Mat: Shape and cut dough directly on a silicone mat, but use a plastic or butter knife to avoid damaging it.
Apricot Scones with White Chocolate and Walnuts
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- ⅓ cup (67 g) sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (57 g) butter
- ½ cup (119 g) heavy cream + some for glazing
- 1 large (50 g) egg
- 1½ teaspoon vanilla extract
- 4 ounces (114 g) white chocolate
- ⅔ cup (78 g) walnuts toasted
- ⅔ cup (87 g) dried apricots or raisins finely chopped dried
- Sanding sugar for tops
Instructions
- Preheat oven to 400 °F (200 ˚C). LIne a baking sheet with parchment or a silicone mat.
- Mix Dry Ingredients: Combine 2 cups (240 g) unbleached all-purpose flour, ⅓ cup (67 g) sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
- Cut in the Butter: Add ¼ cup (57 g) butter and cut it in using a fork or pastry blender until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the ½ cup heavy cream, 1 large (50 g) egg, and 1½ teaspoon vanilla extract. Pour into the dry mixture and stir gently to combine.
- Fold in the Add-Ins: Stir in the chopped 4 ounces (114 g) white chocolate, toasted ⅔ cup (78 g) walnuts, and ⅔ cup (87 g) dried apricots or raisins. The dough will be crumbly.
- Shape the Dough: Transfer the dough to a lightly floured surface and press it into a 9-inch square, about 1 inch thick.
- Cut the Scones: Slice into 4 squares, then cut each square diagonally to make 8 triangles. For mini scones, cut each triangle in half again.
- Glaze and Sugar: Brush tops with heavy cream and dip into sanding sugar.
- Bake: Place scones on the prepared sheet and bake for 20 minutes or until golden brown. Position the pan higher in the oven if your scones tend to overbrown on the bottom.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Yes—freeze after shaping. Bake straight from frozen; just add 1–2 minutes to the baking time
You can skip it, but it adds sparkle and a light crunch. Raw sugar is a good alternative.
Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze.
Final Thoughts
These scones may not be your everyday bake—but when you want something special, they deliver.–Paula
Have a Scone and Donut-Tasting Party
- Frosted Fresh Blackberry Scones
- Lemon Poppy-Seed Scones with Greek Yogurt
- Whole Wheat Powdered Sugar Donuts (Baked Not Fried)
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
These were mostly delicious-loved the apricot and white chocolate. I followed the recipe exactly, but after they were baked I could still taste the baking soda? Read online that baking soda needs an acid to activate it. I might need to swap the cream for buttermilk next time.
Hi Jenny,
I’m so glad to hear from you. However, I’m a bit confused. There is no baking soda in this recipe. Perhaps you got this recipe confused with another one? I’m happy to help when I can, but I’m at a loss to answer your question the way it is.
This is a solid scone recipe that was easy to prepare. I swapped half the flour for wheat flour and the texture & flavor was still nice. I especially appreciated the tip about freezing & baking when needed. That worked out lovely!
These look so good! If I had some heavy cream, I’d make them tonight for tomorrow’s breakfast. Definitely making them soon, though. Love that they can be made ahead. 🙂
These look delicious. The picture alone is making my mouth water. I do love scones and a nice hot cup of tea.
Scrumptious! I really have to buckle down and make myself some scones for the first time ever!