Apricot White Chocolate And Walnut Scones
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 large egg
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/3 cup sugar
- 2 cups flour try bread flour
- 1/4 cup unsalted butter / chilled
- 1/4 cup heavy whipping cram
- 6 oz white chocolate, in 1/2 inch pieces, or white chocolate chips
- 1 cup walnuts, coarsely broken
- 1 cup dried apricots, finely chopped, or cherries, cranberries etc.
- Carbohydrate 51.2165956113459 g
- Cholesterol 31.7192165532598 mg
- Fat 7.62454647172799 g
- Fiber 0.0436284519503279 g
- Protein 2.71105816977309 g
- Saturated Fat 4.43309748456867 g
- Serving Size 1 1 Serving (92g)
- Sodium 2374.87614306622 mg
- Sugar 51.1729671593956 g
- Trans Fat 0.659676148220695 g
- Calories 279 calories
Preheat oven to 375 degrees. In large bowl sift together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the four mixture. With a pastry blender or two knives scissors fashion, cut ion the butter until the mixture resembles coarse crumbs. In small bowl, stir together the cream, egg. Add vanilla. Add the cram mixture to the flour mixture and stir with fork until combined. Stir in white chocolate, walnuts and apricots. Drop one large tablespoon of dough on cookie sheet covered with foil. Foil prevents chocolate from burning bottom of scone. Bake 15-20 minutes until top is lightly browned, Remove from opened cool 15 minutes. Transfer scones to wire rack to cool. Serve warm or cool completely and stores in an air tight container.
