Apricot And White Chocolate Scones Recipes

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WHITE CHOCOLATE APRICOT SCONES



White Chocolate Apricot Scones image

Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
Additional sugar, if desired

Steps:

  • Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
  • Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

Nutrition Facts : Calories 285, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 270 mg

APRICOT AND WHITE CHOCOLATE SCONES



Apricot and White Chocolate Scones image

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 10

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
  • Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  • Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g

APRICOT WHITE CHOCOLATE SCONES



Apricot White Chocolate Scones image

These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!

Provided by ReeLani

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 11

2/3 cup butter
3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup finely chopped dried apricot
1 cup white chocolate chips
2 eggs
2/3 cup half-and-half
1 teaspoon vanilla
granulated sugar, for topping (optional)

Steps:

  • Preheat oven to 400 degrees.
  • In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
  • Stir in apricots and white chocolate chips.
  • Add eggs, half& half and vanilla so dough forms a ball.
  • Turn dough onto a floured surface and knead lightly 10 times.
  • Divide dough into two equal portions.
  • On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
  • Sprinkle with sugar if desired.
  • Bake about 15 minutes, until golden.
  • Serve warm.

APRICOT, WHITE CHOCOLATE AND PECAN SCONE



Apricot, White Chocolate and Pecan Scone image

Provided by Food Network

Time 35m

Yield 12 scones

Number Of Ingredients 11

2 cups pastry flour
2 cups bread flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 cups cold heavy cream, plus more for brushing
1 cup chopped pecans
1 cup chopped dried apricots
1 cup chopped white chocolate
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
  • Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
  • Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

APRICOT AND WHITE CHOCOLATE SCONES



Apricot and White Chocolate Scones image

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

Provided by Lavender Lynn

Categories     Scones

Time 40m

Yield 8 scones

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into 1/4-inch pieces
1/3 cup dried apricot, finely-chopped, divided
2/3 cup white chocolate chips, divided
1 egg
about 1/3 cup half-and-half cream
1/3 cup white chocolate chips

Steps:

  • Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
  • In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
  • Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
  • Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. When making scones, work the dough quickly and do not over mix.
  • Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.
  • In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.
  • Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Nutrition Facts : Calories 328.6, Fat 15.4, SaturatedFat 9.2, Cholesterol 48, Sodium 260.1, Carbohydrate 43.4, Fiber 1.2, Sugar 21.8, Protein 5.1

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