I’ve always loved scones, but only recently have I tried adding different flavors to the scones, which really elevates them! Scones are so versatile – you can make savory ones or sweet ones, for breakfast or dessert, basically anything you can think of. My go-to style used to be chocolate chip, but once my friend suggested white chocolate-apricot, it’s been hard to back to just plain chocolate. Though, I’ll always welcome chocolate-anything. The white chocolate-apricot combination has just enough hint of fruit and sweetness that has you craving for more scones.
These scones are best for breakfast, perfect to go with a cup of tea or coffee. It’s not super sweet, but just enough to satisfy your sweet tooth in the morning and enough carbs to get you going during the day! I’ve found that scones also make for great road trip snacks, or even a short-hike. They don’t get squished like soft breads do, and they’ve got the starch to keep your stomach from grumbling all day.
My scones are super moist and flaky, which can be hard to find in many stores or restaurants. I’ve often found the commercial ones to be too dry or too bread-y. But, let me tell you a secret: flakiness is built by thin butter pieces dividing up the flour mixture, creating an airy layer; moisture is held by yogurt which doesn’t dry out when baked in the oven unlike other liquids like milk. This is what makes these scones so much more delicious!!
White Chocolate-Apricot Scones
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 6 Tbsp unsalted butter, cubed
- 1 large egg
- 1/2 cup low-fat plain yogurt (or sour cream)
- 1/2 tsp vanilla extract
- 1/3 cup white chocolate chips
- 1/2 cup dried apricot, diced
- sugar for sprinkling (optional)
Instructions
- Combine all the dry ingredients (flour, sugar, salt, baking powder) in a large bowl.
- Add the butter to the flour mixture. Using your hands, break apart the butter pieces by pinching them between your fingers and kneading it in so that no large chunks of butter exist, but flakes of butter still remain. This is what keeps the scones flaky. Alternatively, use a pastry cutter.
- In small bowl, whisk together the wet ingredients (egg, yogurt, vanilla).
- Make a well within the flour mixture and in small batches, add the yogurt mixture, making sure that the batter is thoroughly mixed before adding more yogurt mixture. It will get sticky, but be patient to let everything combine well.
- Once the scone dough holds together completely, add the dried apricot and white chocolate chips, kneading them into the dough.
- Reshape the dough into a rough circle, fairly thick, about 1.5-2 inches high. Let it rest in the fridge for 30 min.
- Preheat the oven to 350ºF.
- Using a sharp knife, cut the scone dough into 8 pie slices and place onto a baking sheet. If desired, sprinkle sugar on top of the scones for a crispier outer layer.
- Bake for about 18 minutes, or until barely golden.
Notes
- Based on this recipe
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