Imagine biting into a heavenly scone that combines the rich, creamy sweetness of white chocolate, the tangy burst of dried apricots, and the satisfying crunch of toasted walnuts. These aren't just ordinary scones – they're a gourmet breakfast experience that will transform your morning routine from mundane to extraordinary. Perfect for weekend brunches, afternoon tea, or when you simply want to treat yourself to something spectacularly delicious, these scones are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried apricots, chopped
- 1/2 cup white chocolate chips
- 1/2 cup walnuts, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gently fold in the chopped dried apricots, white chocolate chips, and chopped walnuts, ensuring they are evenly distributed throughout the mixture.
- Create a well in the center of the dry ingredients and pour in the heavy cream. Using a fork or wooden spoon, mix the cream into the dry ingredients until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Be careful not to overwork the dough, as this can make the scones tough.
- Pat the dough into a round disk approximately 1-inch thick. Using a sharp knife, cut the disk into 8 equal wedges.
- Transfer the scone wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with melted white chocolate or dust with powdered sugar before serving.
Tips
- Keep your butter ice-cold: The key to flaky, tender scones is using cold butter that hasn't melted. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking develops gluten, which can make your scones tough and dense.
- Use a light touch when kneading: Gently bring the dough together with minimal handling to ensure a tender texture.
- For extra richness, brush the tops with heavy cream before baking to achieve a beautiful golden-brown finish.
- Let the scones cool slightly before serving to allow the texture to set and the flavors to meld.
- Store in an airtight container and consume within 2-3 days for the best taste and texture.Pro tip: These scones freeze beautifully! You can prepare the dough, cut into wedges, and freeze before baking. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 6g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 45mg
