Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats. This will prevent the scones from sticking and help them bake evenly.
- In a small saucepan over medium heat, melt the apricot jam. Whisk together cornstarch with one tablespoon of cool water and add it to the jam. Cook, stirring occasionally, until the mixture thickens and starts to bubble. Remove it from heat and refrigerate until cool, about 15 minutes.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, baking powder, and salt. Stir until well mixed. This dry mixture is the base of your scones.
- Add the heavy cream, diced dried apricots, and chopped white chocolate to the bowl. Mix on low speed or stir gently until just combined, being careful not to overmix. The dough will be thick and a bit sticky.
- Using an ice cream scoop or a large cookie scoop, portion out equal-sized scoops of dough onto the prepared baking sheets, leaving about two inches of space between each scoop. They will spread a little while baking.
- Make a deep impression in the center of each scone with your thumb or the back of a teaspoon. This will hold the thickened apricot jam.
- Spoon a generous teaspoon of cooled apricot jam into each depression in the scones, filling them generously but not overflowing.
- Lightly brush the outer edges of the scones with more heavy cream or half and half, avoiding the jam. This will give them a nice golden color as they bake.
- Sprinkle a little extra granulated sugar on top of each scone for a sweet finishing touch that creates a delightful crunch.
- Bake in your preheated oven for 25 to 30 minutes, or until the bottoms are golden brown and the tops are lightly golden. Let them cool for about 15 minutes on the baking sheet before transferring them to a wire rack.
Notes
Store leftover scones in an airtight container at room temperature for up to three days. For longer freshness, consider refrigerating them.