Apricot and White Chocolate Scones
 

This wonderful recipe is from Carol Klinker, Owner/Innkeeper, of the Lasting Impressions Bed and Breakfast in Forsyth, Montana. The entire house, including all guest rooms, is smoke free and fragrance free.

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).

Check out Linda's History of English High Tea, English High Tea Menu, and Afternoon Tea & High Tea Recipes.

 Also check out my Brunch Recipes for more great brunch ideas.

Apricot and White Chocolate Scones

Apricot and White Chocolate Scones

1 3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into 1/4-inch pieces
1/3 cup finely chopped dried apricots, divided
2/3 cup white chocolate baking chips, divided
1 egg
About 1/3 cup half-and-half cream
1/3 cup white chocolate baking chips

Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.

In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.

Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.

Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. NOTE: When making scones, work the dough quickly and do not over mix.

Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.

In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 scones.
 


 Freezing Scones
 Courtesy of Debbie Anderson of Victorian House Scones LLC

Freezing baked scones:  When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag and return them to the freezer.

When you are ready to bake the scones, simply take out as many as you want to bake and let them sit on the kitchen counter on aluminum foil or parchment paper while you preheat the oven. They should only be allowed to thaw as long as it takes the oven to preheat. Once the oven is preheated, place the scones onto a fresh sheet of aluminum paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).