---------- Recipe via Meal-Master (tm) v8.02
  
       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
            -walnuts**
       1 c  Finely chopped dried
            -apricots
  
   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.
   
   Source:  _Simply Scones_ by Leslie Weiner and Barbara
   Albright
   
   ** -=> this comes from the bottom of the files of
   Shelley Rodgers <=-
  
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