Apricot Scones with White Chocolate and Walnuts

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

8 large scones

Prep Time 25

Cook Time 20

Total Time 45

Preheat oven to 400 °F (200 ˚C). LIne a baking sheet with parchment or a silicone mat.
Mix Dry Ingredients: Combine 2 cups unbleached all-purpose flour, ⅓ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
Cut in the Butter: Add ¼ cup 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 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 white chocolate, toasted ⅔ cup walnuts, and ⅔ cup 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.