Apricot Pecan White Chocolate Scones Recipe Recipe

Name: Apricot Pecan White Chocolate Scones Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: This recipe makes a triple batch of 8 scones per pan, they freeze beautifully. If frzn, defrost, then heat in the oven about 10 min at 300 degrees to heat through and crisp the crust.; 6 c. all-purpose flour; 1 c. granulated sugar; 2 Tbsp. baking pwdr; 1 1/2 tsp salt; 3/4 c. chilled butter (1 1/2 sticks); 1 1/2 c. finely minced dry apricots (snip with scissors, holding several apricots at a time); 3 c. minced toasted pecans (see note); 8 ounce white chocolate chips (1 1/3 c.); 1 3/4 c. whipping cream; 3 x Large eggs; 1 Tbsp. vanilla Preheat oven to 350 degrees.

Servings: persons

This recipe makes a triple batch of 8 scones per pan, they freeze beautifully. If frzn, defrost, then heat in the oven about 10 min at 300 degrees to heat through and crisp the crust.
6 c. all-purpose flour
1 c. granulated sugar
2 Tbsp. baking pwdr
1 1/2 tsp salt
3/4 c. chilled butter (1 1/2 sticks)
1 1/2 c. finely minced dry apricots (snip with scissors, holding several apricots at a time)
3 c. minced toasted pecans (see note)
8 ounce white chocolate chips (1 1/3 c.)
1 3/4 c. whipping cream
3 x Large eggs
1 Tbsp. vanilla Preheat oven to 350 degrees.

1
In a large bowl, sift together flour, sugar, baking pwdr and salt.
2
Cut in butter with pastry blender till consistency of dry oatmeal.
3
Add in snipped apricots, pecans and white chocolate chips; mix lightly with a fork.
4
In a medium bowl, combine cream, Large eggs and vanilla.
5
Add in to dry ingredients, stir till dough just begins to come together.
6
(If it is quite dry, add in slightly more cream, a Tbsp.
7
at a time).
8
On board, knead gently 5 or possibly 6 times.
9
Don't overwork.
10
Divide into desired size pans; this amount works out to fill three 9 inch pans, each pan cut lightly into 8 wedges, pulled slightly apart so they can be easily separated.
11
Bake for 20 to 30 min, or possibly till a skewer comes out clean.
12
Chill till serving.
13
Note: To toast nuts, place in 350-degree oven for about 7 to 10 min, till you begin to smell them and they're lightly browned.

3899

kcal

Calories

233

Fat

398

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: This recipe makes a triple batch of 8 scones per pan, they freeze beautifully. If frzn, defrost, then heat in the oven about 10 min at 300 degrees to heat through and crisp the crust., 6 c. all-purpose flour, 1 c. granulated sugar, 2 Tbsp. baking pwdr, and more.

Yes, Apricot Pecan White Chocolate Scones Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Pecan White Chocolate Scones Recipe

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