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| RECIPE FOR APRICOT WHITE CHOCOLATE WALNUT SCONES |
Title: Apricot White Chocolate Walnut Scones
Serves: 8
Ingredients:
| 2.00 | c | All-purpose flour | | 0.33 | c | Granulated sugar | | 2.00 | ts | Baking powder | | 0.50 | ts | Salt | | 0.25 | c | Unsalted butter, chilled | | 0.50 | c | Heavy (whipping) cream | | 1.00 | lg | Egg | | 1.50 | ts | Vanilla extract | | 6.00 | oz | White chocolate, cut into | | | 1/2 inch chunks* | | 1.00 | c | Toasted coarsely broken | | | walnuts** | | 1.00 | c | Finely chopped dried | | | apricots |
Instructions:
Preheat oven to 375 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the cream, egg, and vanilla.
Add the cream mixture to the flour mixture and knead until combined.
Knead in the white chocolate, walnuts, and apricots.
With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is used.
Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top.
Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool.
Serve warm or cool completely and store in an airtight container.
Makes 8 or 9 scones.
To toast walnuts, place the walnuts in a single layer on a baking sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of times, until the nuts are fragrant.
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