WHITE CHOCOLATE APRICOT SCONES
Enjoy these white chocolate apricot scones made using Gold Medal® all-purpose flour that are ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
- Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 285, Carbohydrate 38 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 270 mg
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
WHITE CHOCOLATE APRICOT SCONES
This is the first scone recipe I ate. After that I was hooked on scones. Try these you'll see why.
Provided by mary Armstrong
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Stir together first 4 ingredients. Slice butter into small pieces and cut into dry ingredients.
- 3. Mix egg, cream and vanilla, and add to dry ingredients. Knead in fruit, nuts and chocolate. Knead just until incorporated about 6-8 times. Less time kneading is better.
- 4. Pat into 9 inch circle on greased cookie sheet. Score into 8 wedges.
- 5. I brush a little egg/cream mixture on top and sprinkle with coarse sugar before baking. Bake for 15-20 minutes.
APRICOT, WHITE CHOCOLATE AND PECAN SCONE
Provided by Food Network
Time 35m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
- Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
- Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.
APRICOT WHITE CHOCOLATE SCONES
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!
Provided by ReeLani
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
- Stir in apricots and white chocolate chips.
- Add eggs, half& half and vanilla so dough forms a ball.
- Turn dough onto a floured surface and knead lightly 10 times.
- Divide dough into two equal portions.
- On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
- Sprinkle with sugar if desired.
- Bake about 15 minutes, until golden.
- Serve warm.
WHITE CHOCOLATE SCONES
These are sweet scones and I just adore them with the raspberry jam and whipped cream. A decadent treat!
Provided by Hey Jude
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Lightly grease a baking pan and preheat oven to 400°.
- In a large bowl, combine the dry ingredients.
- Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
- In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
- Mix in the chips.
- Knead dough together, just until mixed.
- This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
- On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
- Cut with a round 2-inch floured cookie cutter.
- Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
- Serve with jam and whipped cream.
Nutrition Facts : Calories 180.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 28.2, Sodium 272.8, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.7
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
CRANBERRY AND WHITE CHOCOLATE SCONES
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
Provided by Julesong
Categories Scones
Time 30m
Yield 8-16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a bowl by hand or using an electric mixer, blend together the flour, sugar, baking powder, salt, and butter.
- Add the half and half, beaten egg, cranberries (I like the dried ones), and the white chocolate chips, and stir until the dough holds together.
- Turn out onto a lightly floured board and knead for 2 minutes.
- Form into a 1/2-inch thick round, then cut the round into 8 wedges (you can also make two smaller rounds of smaller wedges, if you like).
- Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.
- Bake the scones at 400 degrees F for 14 minutes or until golden brown.
APRICOT AND WHITE CHOCOLATE SCONES
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).
Provided by Lavender Lynn
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 10
Steps:
- 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. 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.
Nutrition Facts : Calories 328.6, Fat 15.4, SaturatedFat 9.2, Cholesterol 48, Sodium 260.1, Carbohydrate 43.4, Fiber 1.2, Sugar 21.8, Protein 5.1
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