APRICOT AND WHITE CHOCOLATE SCONES

Apricot and White Chocolate Scones image

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 10

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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

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.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g