Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 1/3 cup 65g / 2 1/3oz Granulated sugar

  3. 2 teaspoons 10ml Baking powder

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 cup 49g / 1.7oz Unsalted butter - chilled

  6. 1/2 cup 118ml Heavy - (whipping) cream

  7. 1 cup 198g / 7oz Egg (large)

  8. 1 1/2 teaspoons 7 1/2ml Vanilla extract

  9. 6 oz 170g White chocolate - cut into 1/2 inch chunks*

  10. 1 cup 237ml Toasted coarsely broken walnuts**

  11. 1 cup 146g / 5.1oz Finely chopped dried apricots

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

  2. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat until all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container.


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