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Apricot and White Chocolate Scones

Apricot and White Chocolate Scones
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 8
  •  
  • Ingredients

    1 3/4
    cups Gold Medal™ all-purpose flour
    1/4
    cup sugar
    2
    teaspoons baking powder
    1/4
    teaspoon salt
    1/3
    cup firm butter or margarine
    1/3
    cup finely chopped dried apricots
    1/3
    cup white vanilla baking chips
    1
    egg
    About 1/3 cup half-and-half
    1/3
    cup white vanilla baking chips, melted 

    Directions

    • 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
    • 2 Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
    • 3 On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
    • 4 Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
    • 5 Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
    •  Saurce. bettycrocker 
     
     

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