"Proper Teas"
White Chocolate
and Apricot Scones

  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup firm butter, cut into small pieces
  • 12 cup chopped dried apricots
  • 1/2 cup good quality white chocolate chunks
  • 1 cup buttermilk


  • 1 Tablespoon cream
  • 2 Tablespoons sugar

Preheat oven to 450 degrees. In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles cornmeal. Stir in dried apricots and white chocolate.

Make a well in the center of the flour-butter mixture; add buttermilk all at once. Stir the mixture with a fork until dough pulls away from sides of bowl. Gather dough into a ball.

Turn out onto a slightly floured board. Pat to 1/2" thickness. Spread top of scones with cream and then sprinkle with sugar (topping). Cut into small triangles. Bake on ungreased cookie sheet for 12 minutes or until golden brown. Serve warm. These are especially wonderful with homemade lemon curd or jam. Makes 16-20 pieces, about 6-8 servings.