Here’s a wonderful recipe I’ve done countless ways over the past few months and it’s delicious every time. Quick, easy and amazingly fluffy on the inside while being crispy on the outside – these scones are an amazing way to make breakfast better. Today I’m sharing with you one of my favorite flavor combinations: apricot and white chocolate. However, anything you want to add will work. I’ve done cheddar and chives for a savory version, a simple version with just currents and then just plain for the most amazing biscuits! This recipe comes from The Best New Recipe cookbook and so you know the recipes have been endlessly tested and work. I loved this recipe because I had it memorized the first time I did it. Four ingredients. Doesn’t get easier than that. No cutting in butter – these scones/biscuits/whatever you want to call them have just heavy cream! I even skip the patting out and cutting into triangle method that Best New calls for and make it even easier by just making these drop-style.
I hope you add this to your arsenal of recipes to whip out when company arrives or a friend drops by for coffee (that still happens in my head, although not so much in reality). My white chocolate chips got kind of torched, but no scone was left behind.
Apricot Cream Scones
10 ounces (2 cups, but start weighing your flour!) all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1/4 cup white chocolate chips
1/4 cup chopped, dried apricots
Preheat the oven to 425 degrees. Line a baking sheet with parchment or spray with oil. Whisk together the dry ingredients, stir in the white chocolate and apricots and then with a fork, whip in the cream. It gets super sticky and super hard to stir. If it seems too dry, add a splash or two more. I usually add just a bit more. Then, by the spoonful, drop mounds onto your baking sheet about 2 inches apart. Brush the tops of the scones with more heavy cream and bake 15-20 minutes, until golden brown. Serve immediately with butter.