Apricot White Chocolate Walnut Scones

---------- Recipe via Meal-Master (tm) v8.02

Title: APRICOT WHITE CHOCOLATE WALNUT SCONES
Categories: Breads, Desserts
Yield: 8 servings

2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into
-1/2 inch chunks*
1 c Toasted coarsely broken
-walnuts**
1 c 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 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.

* (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 <=-

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