This recipe produces rich and scrumptious breakfast scones filled with white chocolate chunks, dried apricots, and toasted walnuts. Make these White Chocolate and Apricot Scones up ahead of time and freeze. Bake when ready to eat.
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 scones for breakfast one morning, I was thrilled to get the recipe.
The ingredients that make these scones unique:
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.
Even though I’m not a big fan of white chocolate, apricots, or walnuts on their own, they all come together in these scones to make a flaky and flavorful quick bread you will enjoy and remember.
How to Shape White Chocolate and Apricot Scones with Walnuts:
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.
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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- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/2 cup heavy cream + some for glazing
- 1 large egg
- 1-1/2 teaspoon vanilla extract
- 4 ounces white chocolate, 1/2-inch rough cubes
- 2/3 cup walnuts, toasted
- 2/3 cup finely chopped dried apricots or raisins
- Sanding sugar for tops
Preheat oven to 400 degrees F.
- Mix together first four ingredients. Add cold butter and cut in with a fork until 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 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.
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Amount Per Serving: Calories: 437 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 58mg Sodium: 328mg Carbohydrates: 54g Fiber: 2g Sugar: 27g Protein: 7g
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