Apricot White Chocolate Scones

I really can’t resist a good scone. No really, I can’t. Earlier this week I made my favorite Cranberry Orange Scones with orange butter and enjoyed one warm out of the oven with a cup of coffee. That is my idea of heaven. So when I was told I could share the Apricot White Chocolate Scone recipe from Rosie Daykin’s BUTTER BAKED GOODS — a cookbook inspired by Rosie’s renowned Vancouver bakery and chock-full of recipes that Mom will love, I had to do it. After all, who am I to deny others another recipe of scrumptious scones?

According to Rosie, “This is one of the first scone flavors I came up with when I opened Butter. I had some apricots on hand, and the almond seemed like a natural fit. Then, out of the corner of my eye, I spied the white chocolate chips and all was right with the world. ” I couldn’t agree more Rosie. I couldn’t agree more…

Ingredients

5 cups all-purpose flour
1 1/3 cups granulated sugar
3 tablespoons baking powder
1/4 teaspoon salt
1 1/2 cups butter, chilled and cut into 1-inch cubes
2 cups dried apricots, chopped into 1/2-inch pieces
1 cup white chocolate chips
1 3/4 cups buttermilk
1 tablespoon almond flavoring

FINISHING

1 large egg
2 tablespoons cold water
Coarse sanding sugar, for sprinkling

MAKES: 10 scones
YOU WILL NEED: cookie sheet, 3 1/2-inch circular cutter

Directions

1. Preheat the oven to 400°F.
2. In a stand mixer fitted with a paddle attachment, quickly mix the flour, sugar, baking powder and salt on low speed to blend. Add the butter cubes and mix until large crumbs form. Add the chopped apricots and white chocolate chips and mix again to incorporate.
3. Stir together the buttermilk and almond flavoring. Add to the dry ingredients and mix until almost combined.
4. Turn the dough out onto a lightly floured work surface and roll out to about 1-inch thick (for tips or rolling dough see page 193). Use the circular cutter to cut out 10 circles and place them on the prepared cookie sheet about 1 1?2 inches apart.
5. In a small bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to gently coat the top of each scone with the wash. Sprinkle with a little sanding sugar.
6. Bake in the preheated oven for 20 to 25 minutes or until golden brown. A wooden skewer inserted into the center should come out clean.
7. Remove from the oven and allow the scones to cool slightly. These scones are delicious served warm from the oven all on their own.

Be sure to check out Rosie’s book, Butter Baked Goods, available on our affiliate Amazon to get even more great recipes featuring, you guessed it, butter!

BUTTER showcases nostalgic home baking at its very best. Her baking is not about trickery, flamboyance or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones.