Made in just over a half hour, Apricot White Chocolate Scones combine the floral sweetness of dried apricots with the creamy vanilla flavor of white chocolate—they're irresistible!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat scones
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
Scones are delicious for school breakfast, tea with friends, or your little "something sweet" after dinner. This great recipe puts a flavorful spin on the classic favorite.
- This easy recipe uses just a few pantry staples and is quick to whip up without much fuss—you can even make the dough ahead of time.
- Enjoy white chocolate apricot scones for breakfast or as an after-school snack. They're also great for showers and tea parties!
- For the best scones with a perfect texture, use ice-cold butter and let the dough rest as instructed.
Whether you're into easy entertaining recipes or just like to have something sweet on-hand for the family, this scone recipe hits the spot.
Grab your cup of tea and a cozy blanket, and get ready to savor a little slice of delicious, well-deserved relaxation.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- You can use any dried fruit you like in place of the chopped apricots. Figs, dates, cherries—even prunes would taste good, if you like 'em.
- Feel free to swap the sweet white chocolate chips with milk or dark chocolate if you prefer.
- Instead of a white chocolate drizzle on top, try a traditional glaze made with powdered sugar and milk.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Grate cold butter into the flour mixture.
Add the chopped apricots and white chocolate.
Combine the milk with the dry ingredients.
Form and cut into eight separate wedges. Bake.
🤫 Marye's secret for zhuzhing it up -
I like to use coarse sugar as a topping to give it a pretty, sparkly finish and a sweet crunch. Look for Turbinado, decorating, or pearl sugar.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- Large bowl
- Coarse grater, box grater, or pastry blender
- Sharp knife or pizza cutter
- Parchment paper (or use Silpat)
- Cookie sheet
- Wire rack
🥫 Leftover love: how to store and reheat scones
Apricot white chocolate scones are best enjoyed the same day they're made. However, you can keep them in an airtight container at room temperature for another day or so, or in the freezer for three months.
The best way to reheat scones is in the oven or air fryer at 350 degrees F for just a few minutes. The microwave will also work in a pinch, but it'll make the scones softer.
To make up for not keeping long after baking, you can prep scone dough beforehand. Here's how:
Wrap the wedges in plastic wrap and keep them in the fridge for up to a day. Simply bake as directed and enjoy.
Otherwise, flash-freeze the unbaked scones on the baking sheet 'til they're solid. Store in an airtight container in the freezer for up to three months. You can bake scones from frozen—just add a few minutes in the oven. Voila!
Marye's Tip o' the day
For the most delicious scones, grate ice-cold butter into the dry ingredients. If you don't have a grater, chop the cold butter into small pieces and rub it into the flour with your hands or a pastry cutter—just like pie crust!
💭 Insider tips: things to know
- Chill the bowl before starting to keep the dough cold as you work.
- Grip the butter with the wrapper (like a peeled banana) to make grating it easier.
- Don't overmix the scone dough after adding the milk. Just combine it enough that it holds together.
- Form the dough on a lightly floured work surface. "Light" is key—don't add too much extra flour, or your scones may taste dry.
- I like to cut scones into wedges because you don't end up with any extra pieces. If you use a round biscuit cutter, rerolling the extras into another scone is fine, but more handling makes dough taste tougher.
- For soft edges, keep the scones close during baking. If you like more crusty sides, scoot the scones a few inches away from each other.
- Snip off the small corner of a bag to make a quick DIY piping bag for drizzling the white chocolate!
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
I don't recommend it! I've tested this recipe to work with dried apricots. Fresh fruit has more moisture, so it might throw off the balance of the rest of the ingredients.
A good scone will just start to turn golden brown. It'll hold its shape if you gently press on the top. Plus, if you stick an instant read thermometer in the center it will read 200F-205F.
Sure! To make gluten-free scones, use your favorite 1:1 GF flour substitute.
Yep! Giving the dough time to rest allows the gluten to relax, so your scones will be more tender. (Hey, sounds like me after I rest!)
⏲️ Marye's time saving hacks -
Make the dough ahead of time and wrap it tightly in plastic. Then, the next morning, all you have to do is bake and enjoy fresh, warm scones!
📚 More Southern comfort: related recipes you'll love
- These Lemon Blueberry Scones with Lemon Glaze taste just like summertime and are the perfect use for fresh berries from the garden.
- Keep the apricot theme going with deliciously sweet and bright Apricot Pineapple Jam—great for toast, scones, biscuits, and gifting!
- Use up extra white chocolate chips in these moist, fluff Blueberry White Chocolate Muffins, done from start to finish in a half-hour.
🍽️ Perfect pairings: what to serve with
Scones just aren't proper without a big spoonful of clotted cream. Rich and luscious, my Mock Devonshire Cream recipe is done in just five minutes.
Lemon Curd is made in the microwave in just 15 minutes. Its tangy and tart flavor is the perfect match for a sweet scone!
Apricots and strawberries are a natural pairing. So, complement your fruity scones with a big scoop of delicious Strawberry Jam.
🍽️ No waste: creative ways to repurpose
Leftover scones can get a little dry on their own, so give them new life in these tasty ways:
- Use them as the base for bread pudding or French toast
- Crumble them up and use as the topping for a cobbler
- Dice and toast 'em to use as croutons on a salad
📞 Wrapping it up: the last word
I've loved the idea of tea since I first read about it in The Lion, the Witch, and the Wardrobe. And, when I had my first scone with a cloud of clotted cream on top I was over the moon. So good!
They're so easy to make, freeze so well, and are SO delicious that there's no reason not to have them on hand for a quick snack or a "make-em-feel-special" breakfast.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Apricot and White Chocolate Scones
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup dried apricots , diced
- 1 cup white chocolate , chopped. If you use chips, chop them a bit smaller than they are. Reserve a few for drizzling on the top if desired.
- 3 ½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ cup unsalted butter
- 1 pinch salt
- ¾ cup sugar
- 1 ⅓ cup whole milk
- 2 egg yolks, beaten: optional, for glazing tops
Instructions
- Preheat oven to 400F.
- Sift flour, baking powder, and salt together.
- Mix in sugar.
- Rub butter into flour mixture with your fingers until it is crumbly like you would for pie crust. You can also grate ice cold butter into the flour mixture and just stir it in - either way works well.
- Do allow there to be some bigger pieces of butter in the dough.
- Add the white chocolate chips and the apricots.
- Add the milk all at once and mix to make a soft dough that holds together.
- Turn out on a floured surface and knead gently just until dough holds together. It will be sticky.
- Pat out to about ¾ inch thick and cut with a large biscuit cutter or cut into wedges.
- Brush tops with egg wash and sprinkle with sugar crystals.
- Place on parchment or silpat lined baking sheet.
- Allow to stand for 30 minutes. If your kitchen is warm place in the refrigerator for 30 minutes.
- Bake at 400 for 12-15 minutes or until golden. Remove from oven and allow to cool slightly, about 10 minutes.
- Drizzle with melted white chocolate if desired.
Notes
- Chill the bowl before starting to keep the dough cold as you work.
- Make sure the butter is frozen.
- Grip the butter with the wrapper (like a peeled banana) to make grating it easier.
- For soft edges, keep the scones close during baking. If you like more crusty sides, scoot the scones a few inches away from each other.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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