Apricot, Almond and White Chocolate Scones



  • 1-2/3 cup all purpose flour
  • 6 tablespoons softened butter
  • 4 tablespoons granulated sugar, plus 1 teaspoon for garnish
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, plus 1 egg for egg wash
  • 1/2 cup fat-free milk (or whatever milk you choose)
  • 2 tablespoons vanilla paste (or extract, if that’s what you have)
  • 1/3 cup slivered almonds, plus more for garnish
  • 1/3 cup white chocolate chips
  • 1/3 cup dried, chopped apricots

Ingredients for Glaze

  • 1 cup powdered sugar
  • 2 tablespoons non-fat milk
  • 2 teaspoons vanilla extract

Directions for Glaze

Mix together powdered sugar, milk and vanilla. Set aside until ready to use.


Preheat oven to 400 degrees and line baking sheet with parchment paper.

In large bowl, combine flour, softened butter, baking powder, and salt. Blend together with a fork. Set aside.

In a separate bowl, whisk together egg, milk, and vanilla. Set aside.

Stir chopped apricots, slivered almonds, and white chocolate chips into flour mixture. Add egg mixture to dry mixture and stir with a fork, being careful not to overmix.

Place dough onto a floured surface. Sprinkle dough with a little flour and push dough down into a 3/4 inch thick disk. Cut into 8 wedges and place on baking sheet.

Whisk together one egg and 1 tablespoon water to make an egg wash. Brush scones with egg wash, sprinkle with granulated sugar and almond slivers. Bake for 25 minutes (check at 20 minutes) until golden brown. Let cool and drizzle with glaze. Enjoy!

Until next time, Kris