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Apricot White Chocolate Walnut Scones




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.

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.