Apricot Scones with White Chocolate Drizzle

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

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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