Apricot White Chocolate Walnut Scones
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 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 inch chunks*
- 1 cup toasted coarsely broken walnuts**
- 1 cup 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 until 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.