Best Apricot White Chocolate And Pecan Scone Recipes

APRICOT AND WHITE CHOCOLATE SCONES

Steps:

• 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.
• 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.
• 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.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
• 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.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.

WHITE CHOCOLATE APRICOT SCONES

Steps:

• Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
• Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

WHITE CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

WHITE CHOCOLATE APRICOT SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Stir together first 4 ingredients. Slice butter into small pieces and cut into dry ingredients.
• 3. Mix egg, cream and vanilla, and add to dry ingredients. Knead in fruit, nuts and chocolate. Knead just until incorporated about 6-8 times. Less time kneading is better.
• 4. Pat into 9 inch circle on greased cookie sheet. Score into 8 wedges.
• 5. I brush a little egg/cream mixture on top and sprinkle with coarse sugar before baking. Bake for 15-20 minutes.