Side Pannel
Apricots and Cream Thumbprint Scones
Apricots and Cream Thumbprint Scones
- Recipe Submitted by maryjosh on 09/06/2018
Ingredients List
- 1 cup apricot jam
- 1 teaspoon cornstarch
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 tablespoons baking powder
- 3/4 tesapoon salt
- 2 1/2 cups heavy cream
- 3/4 cup dried apricots, diced into 1/4-inch chunks
- 1/2 cup chopped white chocolate chunks
- half & half or cream, for brushing
Directions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
In a small saucepan, melt apricot jam over medium heat. Whisk cornstartch with 1 tablespoon cool water and add to jam. Cook, stirring occasionally, until mixture thickens and starts to bubble. Remove from heat and refrigerate until cool.
In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Add heavy cream, apricots, and white chocolate and stir or mix on low speed until evenly moistened. Dough will be very thick and stiff.
Using an ice cream scoop or large cookie scoop, portion equal sized scoops onto prepared baking sheets, leaving two inches of space betwen them.
Make a deep impression into the center of each scone using your thumb or the back of a teaspoon. Spoon a heaping teaspoon of thickened apricot jam into each impression.
Lightly brush the outsides of scones (not the jam) with half and half or cream. Sprinkle with sugar.
Bake for 25 to 30 minutes or until bottoms are brown and tops are lightly golden. Let cool for 15 minutes before serving.
In a small saucepan, melt apricot jam over medium heat. Whisk cornstartch with 1 tablespoon cool water and add to jam. Cook, stirring occasionally, until mixture thickens and starts to bubble. Remove from heat and refrigerate until cool.
In a large bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Add heavy cream, apricots, and white chocolate and stir or mix on low speed until evenly moistened. Dough will be very thick and stiff.
Using an ice cream scoop or large cookie scoop, portion equal sized scoops onto prepared baking sheets, leaving two inches of space betwen them.
Make a deep impression into the center of each scone using your thumb or the back of a teaspoon. Spoon a heaping teaspoon of thickened apricot jam into each impression.
Lightly brush the outsides of scones (not the jam) with half and half or cream. Sprinkle with sugar.
Bake for 25 to 30 minutes or until bottoms are brown and tops are lightly golden. Let cool for 15 minutes before serving.
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