Yield: 8 Servings
|2 cups||All-purpose flour|
|⅓ cup||Granulated sugar|
|2 teaspoons||Baking powder|
|¼ cup||Unsalted butter, chilled|
|½ cup||Heavy (whipping) cream|
|1½ teaspoon||Vanilla extract|
|6 ounces||White chocolate, cut into 1/2 inch chunks*|
|1 cup||Toasted coarsely broken walnuts**|
|1 cup||Finely chopped dried apricots|
FROM: Sue Bryant (Nerve Center - Source of the SPINAL_INJURY echo! (1:261/1000))
I noticed someone in here was requesting apricot recipes and someone else is partial to white chocolate, so to kill two birds with one scone (ga ka ka ka ka) here is a delicious scone recipe from one of my parents' cookbooks. They lived in England for three years, where scones are virtually the staff of life.
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½ 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 ⅝ 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.
* (Sue speaking) You can use those "Nestles Treasures" white chocolate chips, but before they came out with those, I used to use a Nestle Alpine White With Almonds bar, smashed into pieces. I would then omit the walnuts and substitute half the vanilla extract with almond extract for a delicious variation.
** 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.
Source: _Simply Scones_ by Leslie Weiner and Barbara Albright ** -=> this comes from the bottom of the files of Shelley Rodgers <=-