Apricot white chocolate walnut scones
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Apricot white chocolate walnut scones
  Chocolate    Scones    Apricots    Walnuts  
Last updated 6/12/2012 1:04:54 AM. Recipe ID 29611. Report a problem with this recipe.
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      Title: Apricot white chocolate walnut scones
 Categories: Breads, Desserts
      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
      1 c  Finely chopped dried
  FROM:      Sue Bryant (Nerve Center - Source of the SPINAL_INJURY
  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.

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Recipe ID 29611 (Apr 03, 2005)

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