Name: Apricot Scones with White Chocolate and Walnuts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups unbleached all-purpose flour; ⅓ cup sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup butter; ½ cup heavy cream + some for glazing; 1 large egg; 1½ teaspoon vanilla extract; 4 ounces white chocolate; ⅔ cup walnuts (toasted); ⅔ cup dried apricots or raisins (finely chopped dried); Sanding sugar for tops

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Sneak Preview: These cream-based Apricot Scones combine dried apricots, white chocolate, and toasted walnuts for a rich, bakery-style treat. They’re ready in about 45 minutes and freeze beautifully, so you can bake them fresh whenever guests arrive.

White Chocolate, Dried Apricot and Walnut Scones--ready to eat

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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.

Readers Say…
“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 & 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

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

scone dough shaped into a square — 1. **Forming the dough**

cutting dough into 8 wedges. — 1. **Forming the dough**

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Apricot Scones with White Chocolate and Walnuts

By Paula Rhodes

Cream-based scones packed with dried apricots, white chocolate, and toasted walnuts. Freezer-friendly and ideal for baking fresh when you need them.

4 from 3 votes

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Prep time: 25

Cook time: 20

Total time: 45

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

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

These scones may not be your everyday bake—but when you want something special without last-minute stress, they deliver.

— Paula, Home Economist
Homemade Food Worth Sharing

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6 Comments

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.

Paula says:

at

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.

Reply

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!

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.