Apricot Scones with White Chocolate and Walnuts Recipe
These Apricot Scones with white chocolate and walnuts are a sugar-crusted cream breakfast scone so rich and decadent that they are always a good idea for brunch or breakfast for company.
⅔cup(87g)dried apricots or raisins - finely chopped dried
Sanding sugar for tops
Instructions
Preheat oven to 400 °F (200 ˚C).
Combine the first four ingredients. Add cold butter and cut in with a fork until the mixture looks like coarse oatmeal.
Whisk together heavy cream, egg, and vanilla extract in a separate bowl before adding it to the dry ingredients. Stir in white chocolate, walnuts, and apricots. The mixture will be crumbly.
Pour crumbly mixture out onto a 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 preheated 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.