Apricot White Chocolate Walnut Scones
Posted by: Elaine Fri, 30 Apr 2004, at 9:46 a.m.
Simply Scones_ by Leslie Weiner and Barbara Albright
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.
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.