Apricot and White Chocolate Scones

(makes 8 large or 10 smaller-sized scones)

2 ½ sticks butter, diced and chilled

4 C flour

¼ C sugar

2 T baking powder

2 t salt

May 27 030

4 eggs, in a pourable container

Zest of 1 orange, added to eggs

May 27 032

May 27 031

1 C white chocolate chips

1 C dried apricots, diced

May 27 033

May 27 035 May 27 036

May 27 037May 27 041

Heavy cream

Egg wash

Raw sugar for sprinkling

Place diced butter in the freezer while you prepare other ingredients. In a stand mixer bowl, add flour, sugar, baking powder and salt. Mix together well using the paddle attachment. Add chilled butter and pulse mixer to coat the butter with flour mix. You may need to break up any big chunks of butter with your fingers. Remember to work fairly quickly. You want the butter to remain cold. Add apricots and white chocolate. Pulse again to evenly mix. Pour eggs into flour mix one at a time, pulsing to mix. Remove the paddle attachment and use it to scoop to the bottom of the bowl to get the flour that is not mixing. Attach paddle and drizzle in heavy cream slowly while pulsing mixer with short bursts. Mix should just hold together. I often work with my hands at this point. Just add a smidge more cream if dough is to dry. If dough is too wet, add a smidge more flour. Hope you guys are comfortable with the term smidge! Gather dough into a ball and place into a 10 inch cake pan that has been sprayed with non-stick baking spray. Press evenly into pan. Invert pan onto a floured board. Cut into 8 or 10 wedges. Place scones on a cookie sheet that has been sprayed with non-stick baking spray. Brush with egg wash. (1 egg and ¼ C of heavy cream, beaten) Sprinkle each scone with raw sugar. Place in a preheated 400 degree oven and bake for 25 minutes. Rotate halfway through cooking. Scones should just be set to the touch. Touch the thickest part of the biggest scone. It should feel set and not loose.

After scones have cooled a bit (5 minutes), remove to a wire rack for further cooling. These are so perfect served warm. If you serve the next day, reheat in a toaster oven. Scones are optimal shortly out of the oven.

May 27 042May 27 044


  1. I made these delicious scones this morning and my guests went crazy over them. Thanks for sharing the recipe.

  2. 2 1/2 c butter to 4 c of flour …. No wonder we love these so much! And the orange zest… I’m buying one today to explore that flavor today! Ever use chocolate chips for the white chocolate with good results or does the white chocolate lend better flavor blend with this mixture.?

    1. 2 1/2 sticks of butter, not cups!!!! Still plenty. This flavor combination came from a baker I had the pleasure of working with in Fort Worth. His name was Robert and he made white chocolate apricot bread on Fridays. People would be waiting for us to open. He’d sell out in an hour. Great baker. I got the idea from him for this flavor combo. I like to bake orange chocolate chip scones with bittersweet drizzle.
      Did you try one?

  3. These are (were) awesome! The texture is what’s so good about scones. Crunchy exterior, but light and moist in the middle. Great for dessert or as breakfast.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s