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Apricot Scones with White Chocolate Drizzle

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone

Calories: 190
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 20%
Cholesterol: 50mg; 17%
Sodium: 60mg; 3%
Total Carbohydrate: 28g; 9%
Dietary Fiber 1g 4% Sugars 11g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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