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Recipe Name: Apricot White Chocolate Walnut Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

2 Cup(s) All-Purpose Flour
1/3 Cup(s) Granulated Sugar
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/4 Cup(s) Unsalted butter, chilled
1/2 Cup(s) Heavy, whipping cream
1 Egg
1 1/2 Teaspoon(s) Vanilla extract
6 Ounce(s) White chocolate, cut into
1/2 inch chunks*
1 Cup(s) Toasted coarsely broken
1 Cup(s) Finely chopped dried
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 <=- From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 260
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 58.9mg
Sodium: 283.3mg
Potassium: 56.5mg
Carbohydrates: 33.1g
Fiber: <1g
Sugar: 8.5g
Protein: 4.4g

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