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Apricot Scones with White Chocolate Drizzle

Surprise your family with these delicious yet easy, apricot scones drizzled with white chocolate.

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  • prep time 25 min
  • total time 45 min
  • ingredients 8
  • servings 12
 

Ingredients

2
cups self rising flour
1/2
cup powdered sugar
1/4
cup butter, chilled, cut into 1/2-inch pieces
1/2
cup finely chopped dried apricots
1/3
cup milk
2
eggs
3
tablespoons milk
2
oz. white chocolate baking bar, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Lightly spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 3/4 cups of the flour and powdered sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • 2 Reserve 2 tablespoons of the apricots for topping; stir remaining apricots into flour mixture. In small bowl, combine 1/3 cup milk and eggs; beat well. Add to flour mixture; stir just until soft dough forms.
  • 3 Sprinkle work surface with remaining 1/4 cup flour. Place dough on floured surface. With lightly floured hands, turn dough to coat with flour. Gently knead dough 8 to 10 times, working just enough flour into dough to prevent sticking. Divide dough in half. Flatten each half into 7-inch round. Cut each into 6 wedges; place on sprayed cookie sheet. Brush with 3 tablespoons milk.
  • 4 Bake at 400°F. for 12 to 16 minutes or until light golden brown. Remove scones from cookie sheet; place on wire rack.
  • 5 Place melted white chocolate in small resealable food storage plastic bag. Cut off small corner of bag. Pipe small amount of white chocolate over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe with remaining white chocolate. Serve warm or cool.
  • 1 Heat oven to 400°F. Lightly spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 3/4 cups of the flour and powdered sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • 2 Reserve 2 tablespoons of the apricots for topping; stir remaining apricots into flour mixture. In small bowl, combine 1/3 cup milk and eggs; beat well. Add to flour mixture; stir just until soft dough forms.
  • 3 Sprinkle work surface with remaining 1/4 cup flour. Place dough on floured surface. With lightly floured hands, turn dough to coat with flour. Gently knead dough 8 to 10 times, working just enough flour into dough to prevent sticking. Divide dough in half. Flatten each half into 7-inch round. Cut each into 6 wedges; place on sprayed cookie sheet. Brush with 3 tablespoons milk.
  • 4 Bake at 400°F. for 12 to 16 minutes or until light golden brown. Remove scones from cookie sheet; place on wire rack.
  • 5 Place melted white chocolate in small resealable food storage plastic bag. Cut off small corner of bag. Pipe small amount of white chocolate over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe with remaining white chocolate. Serve warm or cool.

EXPERT TIPS

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Expert Tips

English and Irish scone recipes call for self-rising flour, which contains salt and leavening. When bakers find themselves mixing together several batches of quick bread dough each day, self-rising flour is a convenient shortcut. Self-rising flour is also popular in the southern United States, where it is essential for biscuits. All purpose flour can be used in place of self-rising flour, simply add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of all purpose flour.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
50mg
50%;
Sodium
60mg
60%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.