Apricot White Chocolate Scones with Walnuts
Sneak Preview: This Apricot White Chocolate Scones recipe with walnuts produces a memorable sugar-crusted cream breakfast scone packed with sweetness.
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These scones don’t show up in my kitchen very often because they are rich, a tad expensive, and not low-calorie. But they are so worth it for a special occasion.
Make these White Chocolate and Apricot Scones up ahead of time and freeze. Bake when ready to eat.
Recipe inspiration:
A few years ago, I had the opportunity to volunteer in the kitchen at Bible Study Fellowship headquarters in San Antonio. Their motto emphasizes excellence in service to the Lord.
The food they prepare is just one example. After helping to serve these white chocolate scones for breakfast one morning, I was thrilled to get the recipe.
Ingredients and substitutions:
- FLOUR: Use all-purpose or pastry flour. Bleached or unbleached are both acceptable.
- SUGAR: Granulated white sugar is my first choice. Because the apricots and white chocolate add sweetness, not to mention the sanding sugar on top, you could get away with half the sugar specified.
- BAKING POWDER: No substitutes. Be sure it’s fresh. After you open a can, it’s only good for 6 months to a year. Learn more about how to tell if your baking powder has lost its potency.
- SALT: Use table salt or sea salt. If using Kosher salt, add ¼ teaspoon extra.
- BUTTER: You could substitute shortening or lard but butter gives a richer flavor. Butter should be very cold for maximum flakiness.
- HEAVY CREAM: Milk could be substituted for half of the cream for a lighter scone.
- WALNUTS: Other possibilities include pecans and macadamia nuts. Don’t skip the toasting. It’s easy to toast nuts in your microwave.
- APRICOTS: Any dried fruit can be used to substitute for the apricots. If they are small like raisins or dried cranberries or blueberries, you won’t need to chop them.
- SANDING SUGAR: Optional, but worth the trouble.
Kitchen Tips:
1. You can make White Chocolate and Apricot Scones ahead of time.
If you need to make these ahead, freeze the shaped dough, but don’t bake them until the day you want to serve them. Eat scones the day they are baked, like donuts.
2. Roll out scone dough on a silicone baking sheet.
Toss silicone baking sheets in the dishwasher for easy clean-up. However, be careful when cutting the dough into triangle shapes. You don’t want to damage your mat. I do it all the time without consequence.
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How to shape Apricot White Chocolate Scones with Walnuts
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If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Apricot White Chocolate Scone Recipe
Ingredients
- 2 cups unbleached all-purpose flour - 240 gr
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter
- ½ cup heavy cream + some for glazing
- 1 large egg
- 1-1/2 teaspoon vanilla extract
- 4 ounces white chocolate
- ⅔ cup walnuts - toasted
- ⅔ cup apricots or raisins - finely chopped dried
- Sanding sugar for tops
Instructions
- Preheat oven to 400˚F.
- Combine the first four ingredients. Add cold butter and cut in with a fork until the mixture looks like coarse oatmeal.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract before adding it to dry ingredients. Stir in white chocolate, walnuts, and apricots. Mixture will be crumbly.
- Pour crumbly mixture out onto lightly floured surface and use hands to press together into a large patty about 9-inches square and 1-inch thick. Cut into four pieces using the shape of a "plus" sign. Cut each square in half diagonally, resulting in 8 scones. For mini-scones, cut each triangle in half.
- Brush tops of scones with heavy cream, then dip tops into a bowl of sanding sugar (easier than sprinkling sugar on top). Place onto cookie sheet covered with parchment paper or silicone mat.
- Bake in a pre-heated oven for 20 minutes. The bottoms of these scones tend to brown quickly, so I position them on a rack closer to the top of my oven than the bottom. Whether you need to do the same will depend on the cookie sheet you use and your oven.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.