Tuesday, February 3, 2009

Apricot, White Chocolate, and Walnut Scones

Years ago, Marc bought me a little cookbook called Simply Scones that has provided lovely fare for many a tea party and shower. These are traditional English scones and they are delicious and easy to make!

2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/4 c. butter, chilled
1/2 c. heavy (whipping) cream
1 large egg
1 1/2 t. vanilla extract
6 oz. white chocolate chips
1 c. toasted coarsely broken walnuts
1 c. chopped dried apricots

Preheat oven to 375 degrees.

Stir together flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and distribute them over the flour mixture. Cut in the butter with a pastry blender or two knives 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.

Pat the dough into a 9" circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges. Bake for 15-20 minutes, or until the top is lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

For the ultimate decadence, serve with whipped cream and lemon or citrus curd.

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