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Apricot-White Chocolate Scones
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Source: Texas Co-op magazine
| 3 rounded c. | white bread flour |
| 3/4 c. | sugar |
| 4 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1 stick | butter, chilled and diced |
| 1 c. | dried apricots, choppped |
| 1/2 pkg. (6 oz.) | white chocolate chips |
| 1 | egg |
| 3/4 c. | half and half, or heavy cream |
Mix flour, sugar, baking powder and salt in mixing bowl. Cut in butter with pastry knife. Add apricots and chocolate chips. Break egg into bowl and add 1/2 cup of cream. Using spoon, mix by hand and gradually add cream until mitxure resembles biscuit dough. Take care not to get it too wet (you might not use all the cream). Knead dough into a ball in bowl. Transfer ball to a lightly floured surface, shape into smooth ball and flattend slightly. Cut into eight wedges. Place on nonstick cookie sheet, 1-2" apart, and bake at 325 degrees for about 20 minutes. DO NOT PREHEAT OVEN. Cool on cookie sheet or wire rack.
Each scone=450 calories
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