apricot white chocolate walnut scones
 
2 cup  all-purpose flour
1/3 cup  granulated sugar
2 tsp  baking powder
1/2 tsp  salt
1/4 cup  unsalted butter; chilled
1/2 cup  heavy (whipping) cream
1 large  egg
1-1/2 tsp  vanilla extract
6 oz.  white chocolate; cut in 1-in chunks
1 cup  walnuts; toasted, coarsely broken
1 cup  dried apricots; finely chopped
 
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. 
 
notes: 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. 
 
contributor: _simply scones_ by l weiner/b albright 
 
yield: 8 servings 
-- 
 
(ID: 79177) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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