Apricot & White Chocolate Scones
These are a really great, rustic sort of scone inspired by a seasonal one at a local cafe I love- tart apricot and sweet white chocolate go so well together. Honestly, I am not a white chocolate girlie, but you almost can’t tell there’s white chocolate in these- just a really mild sweetness. I like some orange zest in the actual dough for some added lightness. I usually use dried apricots, since those are available year-round, but these are even better in the summer with fresh apricots. This recipe makes 10 hefty scones and takes about an hour and a half, including resting and bake time.
Ingredients
8 tablespoons unsalted butter, cold
10 oz unbleached flour
3 1/2 oz granulated sugar (plus some for finishing)
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1/2 cup plain yogurt, preferably Greek
Zest of one orange
1/2 teaspoon vanilla extract
1 cup chopped apricots (fresh or dried)
1/2 cup white chocolate chips
2 tablespoons unsalted butter, melted (for brushing)
Directions
Chop the 8 tablespoons of unsalted butter into small pieces- about the size of your fingernail- on a plate and leave it in the freezer to chill for a few minutes while you mix your dry ingredients.
Combine your flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk well to combine.
Remove your butter from the freezer and quickly work it into the dry ingredients with your fingers or a pastry cutter until the butter is entirely incorporated into the flour, but still frozen- if this starts to feel sticky or moist, your butter is melting, stick the whole bowl in the freezer for half an hour before you continue. You should mostly have chunks the size of a fingernail.
In a small bowl or measuring cup, combine your milk, yogurt, vanilla extract, and orange zest, then pour it into the flour and butter mixture.
Mix with a spoon to combine, then tip the rough dough out onto a floured workspace.
Knead the dough for a moment or so until it begins to hold together, then roll it out to about 1/4 inch thick with a floured rolling pin.
Fold the dough into thirds like a letter, then again lengthwise so that it’s a square, place it on a floured plate, and return it to the freezer for a few minutes to make sure it stays cold.
Re-flour your work surface and rolling pin, retrieve your square of dough, and roll it out into a 1/4” thick square once again.
Sprinkle the chopped apricots all over the dough, pressing them in firmly so that they don’t roll around. Do the same with the white chocolate chips. Try to make sure they’re all relatively evenly distributed.
Take one end of the dough and roll it up into a log, then gently push in on both ends to compact it a little. You should end up with a chubby rectangle about 8 inches long.
Use a large knife or a bench scraper to cut the log into 5 relatively equal pieces, then cut each of those in half diagonally. You can gently manipulate each one with your hands to compact them slightly and press the apricots at the edges further in. You should end up with ten relatively triangular scones.
Preheat your oven to 375F, and place the scones onto a baking sheet lined with parchment paper, at least an inch apart. Use the two tablespoons of melted butter to brush the tops and sides, then sprinkle them each with a pinch of granulated sugar.
Bake them on the middle rack for around 25 minutes or until they’re golden brown.
These are great enjoyed warm, or days later with coffee or tea if kept well-wrapped in plastic or in an airtight container. Enjoy!