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    Apricot-White Chocolate Scones


    Source of Recipe


    Betty Crocker's Homemade Quick Breads

    List of Ingredients




    1/3 cup Butter or margarine -- firm
    1 3/4 cups All-purpose flour
    1/4 cup Granulated sugar
    2 teaspoons Baking powder
    1/4 teaspoon Salt
    1/3 cup Dried apricots -- finely chopped
    1/3 cup Vanilla milk chips
    1 Egg
    1/3 cup Half and half

    Recipe



    Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the apricots and vanilla milk chips. Stir in the egg and just enough half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.

    Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Sprinkle with sugar if desired. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm. Serves 8

 

 

 

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