I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, March 24, 2012

Apricot, White Chocolate, and Walnut Scones

Apricot, White Chocolate, and Walnut Scones

I first made a few batches of these years ago to serve at a baby shower.  At the time the ingredients were expensive and I remember thinking, "These had BETTER be GOOD!"  I whipped them up fresh first thing that morning, they came out beautifully.  I set them on a silver platter placed on the table, and headed off to shower and get ready for the guests.

Not long after, I exited the shower and heard this odd sound from the other end of the house. Hollowish scraping, surrounded buy a bunch of tippy-tapping.  You know . . . the sound of an inverted silver plate being nuzzled across a tile kitchen floor by a Rottweiler (the brawn) and 4 Italian Greyhound paws (the brain) dancing happily about the scene.

Every single scone.  Reduced to crumbs.

So be warned.  Try these, but keep them well out of the reach of Rotties!

In a large bowl, stir together:

2 C flour
1/3 C sugar
2 tsp baking powder
1/2 tsp salt

Cut in:

1/4 C butter, chilled

In small bowl stir together:

1/2 C heavy cream
1 egg
1 1/2 tsp vanilla

Add cream mixture to flour mixture and knead until combined.

Knead in:

6 oz white chocolate, cut into 1/2" chunks
1 C toasted, coarsely broken walnuts
1 C finely chopped dried apricots

With lightly floured hands, pat dough into 9" circle and the center of an ungreased baking sheet.  Cut into 8 wedges*.  Bake 15-20 minutes or until top is lightly browned.

Remove sheet and cool 5 minutes.  Transfer scones to rack to cool.  Sdrve warm or cold.

* You can also pat to 5/8" thick and cut into shapes with a cookie cutter.

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