Apricot White Chocolate Walnut Scones
2 cups All-purpose flour
1/3 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 cup Unsalted butter -- chilled
1/2 cup Heavy (whipping) cream
1 large Egg
1 1/2 teaspoons Vanilla extract
6 ounces White chocolate -- cut into
1 cup Toasted coarsely broken -- walnuts**
1 cup Finely chopped dried -- apricots
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.