Apricot White Chocolate Scones
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14-16 scones
 
Ingredients
  • 4 Cups, plus ¼ cup All- Purpose Flour
  • ¼ cup sugar, plus more for sprinkling
  • 2 Tablespoons Baking Powder
  • 1½ teaspoons salt
  • ¾ Pounds Cold Unsalted Butter, Diced
  • 4 Extra Large Eggs
  • 1 Cup Cold Heavy Cream
  • 1 Cup Chopped Dried Apricots
  • ¾ Cup White Chocolate chips
  • 1 egg beaten with 2 Tablespoons Water or Milk, for eggwash
Instructions
  1. Preheat the oven to 400 Degrees F.
  2. In a bowl, mix 4 cups of flour, ¼ cup sugar, baking powder and salt. Add the cubed cold butter and use the pastry cutter (or fingertips) to mix until the butter is the size of peas. Lightly beat eggs in a small bowl, and add the heavy cream. Mix egg mixture into the flour mixture until JUST blended. The dough should be lumpy. Combine the apricots and the white chocolate with the ¼ cup flour (this keeps the pieces fro clumping up when you add to the dough). Add them to the dough and mix until blended.
  3. Dump the dough onto a well floured surface, and knead into a ball. Flour your hands and a rolling pin, and roll the dough ¾ inch thick (I actually just patted it out with my hands, and skipped the rolling pin). You should see small bits of butter in the dough. Keep moving the dough around so it doesn't stick. Cut dough into desired shape (triangle or circles). You should get 14-16 scones.
  4. Place the scones on a baking pan lined with parchment paper. Brush the tops of scones with the egg wash, sprinkle with sugar, and bake for 20-25 minutes, until the tops are browned and the insides are fully cooked. The scones will be firm to the touch.
  5. Enjoy!
Recipe by To plate with love at https://toplatewithlove.com/apricot-white-chocolate-scones/