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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 16 servings |
||
| Calories 285 | ||
| Calories from Fat 118 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 241mg | 10% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 37.6g | 12% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 15.6g | ||
| Protein 4.8g | 9% | |
Apricot White Chocolate Scones
By: RéeLani
Jul 27, 2002
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!
SERVES 16 , 16 scones
Ingredients
- 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)
Directions
1
Preheat oven to 400 degrees.2
In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.3
Stir in apricots and white chocolate chips.4
Add eggs, half& half and vanilla so dough forms a ball.5
Turn dough onto a floured surface and knead lightly 10 times.6
Divide dough into two equal portions.7
On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.8
Sprinkle with sugar if desired.9
Bake about 15 minutes, until golden.10
Serve warm.
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- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Course > Desserts
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Foodanimechicki
On Mar 20, 2008
I made these as a gift for a friend and he definitely loved them! I substituted thawed frozen rasberries, drained, instead of the apricots (because that's what he wanted), and they turned out beautifully. I doubled the recipe (makes 4 rounds), and added 2 tsp of rasberry liquor to the recipe. I had to bake them for about 30 minutes. I took the juice from the frozen rasberries and about a 1/4 cup of rasberry liquor and reduced it to a little less than half, and then drizzled it over the scones to give them a burst of flavor, and then for the final touch I sprinkled confectioner's sugar over the top. This is definitely a winner, and will be made many more times! Thanks for an awesome recipe!!!
From: Carolyn in Toronto
On Sep 24, 2007
Loved these. I didn't have apricots so I substituted dried cranberries...every bit as good. I used chopped white chocoate squares in place of the chocolate chips but other than that I didn't change a thing in the recipe except I did knead them a bit after turning the dough out of the bowl. I also made them smaller so got about 3 dozen out of this recipe as they were going on a tray with other goodies.
From: Kim127
On Mar 24, 2003
My first attempt at scones and it was a good one. It took about a half hour for me to make these, but I'm kinda slow and kept rereading the directions to get it right. I also cooked them for about 25 minutes. These were a big hit, especially with me. Just a hint of sweetness, and the sugar sprinkled on at the end is a must. I would increase the amount of dried apricots to maybe a whole cup or I was thinking this would be good made with Craisins (sweetened dried cranberries). This is a keeper. Thanks!
From: ~Rachel~
On Jan 13, 2008
Delicious..Absolutely!! Not too sweet, yet enough to satisfy! Next time I think I will divide into 3 or 4 portions in order to make the scones smaller, but these are soo good!! The sugar sprinkled on just before baking is a must!! So good I ate 3 myself, and it isn't even tomorrow yet!! Thanks so much!
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