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Recipe: Apricot White Chocolate Walnut Scones
Recipe Category: Bread, Muffin and Baked Goods Recipes
Similar Categories: Apricot, White, Chocolate, Walnut, Scones
Apricot White Chocolate Walnut Scones
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
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.
** 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.
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
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.
** 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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apricot, White, Chocolate, Walnut, Scones
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