Happy New Year! For a special New Year’s Day breakfast, I made these Apriot White Chocolate Scones. I always forget how quick and easy scones are to make, plus they are much more economical to make at home than to buy them from a local coffee shop. Tastier too! The slight tartness of the dried apricots and the sweetness of the white chocolate chips are such a wonderful complement. I made several changes to the original recipes to lighten it up a bit: used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour. The result was a delicious scone with a nice, moist texture (no dry scones here!).
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- ⅓ cup cold butter, cut in pieces (I used light butter)
- ⅓ cup chopped dried apricots
- ⅓ cup white chocolate baking chips
- 1 egg
- ⅓ cup fat free evaporated milk
- melted white chocolate and additional chopped apricots, for topping (optional)
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
- In a food processor, pulse flours, sugar and baking powder until combined.
- Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
- Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
- Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
- Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
- Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.
Slightly adapted from Betty Crocker