Apricot White Chocolate Walnut Scones

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/3 cup	65g / 2.3oz	Granulated sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Unsalted butter - chilled
1/2 cup	118ml	Heavy - (whipping) cream
1 cup	198g / 7oz	Egg (large)
1 1/2 teaspoons	7.5ml	Vanilla extract
6 oz	170g	White chocolate - cut into 1/2 inch chunks*
1 cup	237ml	Toasted coarsely broken walnuts**
1 cup	146g / 5.1oz	Finely chopped dried apricots

Recipe Instructions

Preheat oven to 375F. 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 until 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.

Hints

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 375F 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

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