Apricot Scones with White Chocolate & Walnuts

Apricot Scones with White Chocolate & Walnuts


{ Photos by Galie Photography }

We never shortened the name of these scones, even though it barely fit on our labels at the bakery. Why? Because each element was a crucial part of the description. These are scones with a lot going on.

There’s sweetness, plus a little tart, from the apricots. Crunch and character from the walnuts. Smoothness and more sweet oomph from the white chocolate. Texture and a visual flourish from the sugar on top. Combined with the lightness of the scone, all of this added up to one of our most-requested breakfast items — and a big reason for the lines each Saturday morning at our farmers’ market stand.

No need to stand in line anymore: Just brush up on my tips for baking scones, then make up a batch yourself. Serve them warm from the oven with a cup of coffee or tea, and enjoy the sweet complexity.
Apricot scones: IngredientsApricot scones: MixingApricot scones: Shaping 1Apricot scones: Shaping 2Apricot scones: CuttingApricot scones: On baking tray, before and afterApricot scones: BakedApricot scones: Presentation


Apricot Scones with White Chocolate and Walnuts
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 lb all-purpose flour (3½ cups plus 2 Tablespoons)
  • 2½ Tablespoons granulated sugar
  • 2½ Tablespoons baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 3 Tablespoons buttermilk power
  • 6 Tablespoons unsalted butter, cut up into chunks
  • 2 eggs
  • 2½ tsp vanilla
  • ¾ cup cold water
  • ¾ cup white chocolate chips
  • ¾ cup walnuts
  • 1+ cup chopped dried apricots
  • Turbinado sugar for sprinkling on top
  1. Preheat your oven to 375 degrees.
  2. Put the flour, sugar, baking powder, baking soda, salt, and buttermilk powder in the bowl of a stand mixer and stir together on low speed to combine.
  3. Add the butter and continue stirring until the butter is broken down into bits that are slightly smaller than pea-sized.
  4. In a separate bowl, stir together the eggs, vanilla, and water. Add this mixture to the mixer bowl and stir, stopping as soon as the the ingredients have just come together.
  5. Add the white chocolate chips, walnuts, and chopped apricots, then stir. Again, stop as soon as everything is just combined.
  6. Scrape down the bowl and turn the dough out onto a lightly floured countertop.
  7. Pat the dough into an evenly shaped log, then use a bench scraper/dough divider (or a knife) to split that in half.
  8. Take one of the halves and pat it into a circle about ¾" thick. Use your dough divider to cut the circle into six scones. Lift the scones onto your prepared baking tray.
  9. Repeat for the other half of the dough.
  10. Before baking, sprinkle the scones liberally with coarse turbinado sugar — this gives a nice finishing look, and an extra crunch on top.
  11. Bake for about 22 minutes. The scones should be lightly golden in color when you take them out.
  12. These scones are best when served fresh from the oven, but also can be cooled and stored in the fridge to be enjoyed within a few days. Keep them in an airtight container and re-warm them in the oven.
Before you start, be sure to read my Scone & Biscuit Baking Tips!


Southern Biscuits

Southern Biscuits

{ Baking photos by Galie Photography }

I was not born into biscuit-baking. I was raised far north of the Mason-Dixon line, bereft of biscuits and other Southern staples. The first time I saw red dirt piled near construction sites, I was stunned. Was that color real? The first time someone called “Y’all come back now” as I was leaving a shop, I figured it was tongue-in-cheek. No: Just friendly.

I’ll never deny my Bostonian pride, but I have lived in the South for a long time now and I have come to love so much about it, from the climate to the magnolias to the hospitality.

And, of course, The Biscuit — six bites of love.

I got my biscuit recipe in college, from an Atlanta woman who knows the score. Mrs. L is the mother of a close friend from freshman year; I was a guest of the family one holiday weekend. In addition to a trip to the Varsity and a short history of Coca Cola, I was treated to some fine home cooking — including a breakfast complete with grits and home-made biscuits.

I told my kind hostess that I loved to bake and asked if she’d share the biscuit recipe. To my pleasure, she did. I knew immediately that I had something good: Mrs. L was from a long, proud line of Atlantans, and her biscuits were perfect.

Southern Lady magazineWhen I tried to recreate those Atlanta biscuits, however, they wouldn’t come out perfectly for me. I remember baking a passable batch a in California sublet one summer; taking another few cracks in two consecutive Boston kitchens; and falling somewhat short yet again in a Brooklyn kitchen the size of a small closet. I nearly forgot what I was aiming for — but I kept trying.

(One of my greatest strengths as a baker, by the way: I’m happy to eat the stuff that’s not quite right, and I’m never too discouraged to try again.)

Ultimately I buckled down and dove deep into Southern biscuit-baking lore. I learned that a great recipe is just the start. You also must master Southern technique and details.

Let’s step back for a second. Biscuits are not the same all over the South. Some like them tall, some like them wide. Some like them big, while others think big biscuits are plain uncouth. Most will agree that a ham biscuit is the height of Southern civility and hospitality — it has ever been so and ever will be, amen. But then there’s biscuits and gravy, and biscuits with homemade peach preserves, which may be even better.

There’s lots of common ground, though. A good biscuit is hearty and light at the same time. It is golden and slightly crunchy on top, and it steams when you open it warm. Each bite melts in your mouth.

All of that, I knew.

Southern Biscuits: Ingredients

What I had yet to learn: All Southerners know, for instance, that you bake biscuits with White Lily flour — it’s such common knowledge that their recipes generally don’t bother mentioning it.

White Lily is made only from “soft” winter wheat, which is lower in gluten and protein than the “hard” wheat used for bread flour. It’s almost like finely milled cake flour, so it rises better and makes a lighter biscuit. (Standard all-purpose flour, by contrast, is a mix of soft and hard wheat, with a blend that varies by brand.)

I also had to learn how Southerners handle biscuit dough (as little as possible); how Southerners cut biscuit dough (don’t use the top of a glass!); and how Southerners treat butter (keep it cold all the way to the oven).

Southern Biscuits: Mixing flour, butter, and half-and-halfSouthern Biscuits: Shaping and rollingSouthern Biscuits: At least one inch high

When I put all of this together, I finally unlocked the genius of the Atlanta recipe. I have loved making biscuits ever since. I may not have been born in the South, but I’ve worked hard to learn its ways — and I have been rewarded in return. The ultimate moment, perhaps, was in 2007, shortly after I opened my bakery here in Virginia: I was featured in Southern Lady magazine. Mrs. L would be proud!

Here, then, is the recipe for Atlanta biscuits. On a separate page I’ve gathered all I’ve learned about bringing biscuits to their full glory. Once you know the techniques, it’s all fairly simple. In the words of a baker whom I heard summing up biscuit-baking: “It’s just baking powder, flour, shortening … and then you put the love in.”

Southern Biscuits: CuttingSouthern Biscuits: Brushing with eggSouthern Biscuits: Out of the ovenSouthern Biscuits: Breakfast

Southern Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 lb 1 oz White Lily flour
  • 3 ½ Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 9 Tbsp butter, cold, cut up into chunks
  • 1 cup + 2 Tbsp half-and-half cream
  1. Preheat the over to 450 degrees
  2. In bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt
  3. Add butter to mixer on low speed; run until butter is broken down into bits slightly smaller than pea-sized
  4. Add cream in a steady stream as the mixer runs. Keep running until just combined.
  5. Turn out the dough onto a floured surface
  6. As quickly and gently as possible, pat dough into a ball, then roll out to about 1” thick.
  7. Use a sharp round biscuit cutter to cut out biscuits. (I use a round cutter 2½" in diameter. If you use a smaller size, your biscuits might take slightly less time to bake.) Arrange them close together on a baking pan. Brush all with beaten egg.
  8. Bake for about 10 minutes until golden brown.
Before you start, be sure to read my Scone & Biscuit Baking Tips!



Pro Tips For Scones and Biscuits

Pro Tips For Scones and Biscuits

{ Photo by Galie Photography }

A friend who grew up in Memphis once told me that when she didn’t move fast enough in P.E. class, the teacher would prod her: “Whatcha doin’ Sarah? Baking biscuits??

I love this taunt for so many reasons. It’s funny and fond and just so Southern to my Yankee-bred ear. I love it as a baker, too, because it comes from a culture that understands biscuits: Biscuits need care and attention — you can’t bake them while running laps or whatnot.

In short, baking biscuits (and scones, which use the same basic techniques and ingredients) is a craft. It’s about knowledge and technique and focus. Once you have the touch, however, you can dash off perfect biscuits and scones every time. You don’t even need to be Southern: A few basic tips will get anyone pretty close to perfection.

Here are what I consider to be the essentials of biscuit and scone baking:

1.Use Butter
Butter carries flavor like nothing else. It gives the best mouth texture. It outperforms any alternative. I know there are lard fans out there, and I try to be open-minded, but I have tested and tasted and I am sure where I stand on this. Furthermore, in the words of a fine Georgia woman who shared her biscuit recipe with me, “Sometimes you can be so open-minded that your brains fall out.”

2.Add Butter and All Liquids Cold
Here’s where you get that oomph. Add ingredients cold, and try to keep them cool as you work. Don’t cream the butter, as you might for cakes or cookies. Break it down into little grains within the flour. I do this with a mixer, but some bakers cut in their butter by hand. Either way, keep it cool all the way to the oven. Don’t over-handle the dough with your warm hands. Don’t leave it on a warm counter for an hour. The best rising happens when cold butter enters a hot oven. Maximize it.

3.Work Fast and Light
Mix and shape dough only just enough, and no more. For one thing, over-working means over-warming. But dough-handling is a separate point, too, because biscuit and scone dough is sensitive. Shape it on a cool surface by patting it lightly — never knead it like bread.

4.There Is a Minimum Height
Don’t pat your dough too thin! I am religious about this. At Lola’s I used a ruler every time to ensure that my biscuits were at least 1″ thick when I cut them. Scones should be at least 3/4″ high when they’re cut. Any less and they just won’t bake right.

5. Make a Clean Cut
If you’re cutting biscuits, don’t twist the cutter, even at the end. If you’re cutting scones, don’t drag a knife. Use a nice sharp instrument and cut decisively — straight down. Tearing your dough will inhibit its rise.

6.Bake ‘Em Close Together
Whether you’re baking scones or biscuits, fit them together on your pan somewhat snugly. I leave about a finger’s width between items. And place your pan near the top of the hot oven. This is all about air circulation and maximizing the rise.

There you go: A light, flavorful final product, every time.

Not enough for you? Want to learn more, more, more about biscuit culture? Craving a stroll down Biscuit Boulevard? Yearning to become Miss Biscuit? (Or Mr. Biscuit?) Itching to submit your Biscuit Art for judging — or your Biscuit Songwriting? Have I got a 2016 vacation for you!

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