Monday, November 24, 2008

White Chocolate Chip Apricot Scones

A whole new kind of scone.

I was never a scone person. In fact I never really understood why anybody would enjoy a scone when they could have a muffin or some other type of tasty breakfast pastry. As far as I knew, scones were hard and dry and only enjoyed when dipped in coffee or tea. Then I ate one of these White Chocolate Chip Apricot Scones prepared by my boyfriend's mother. As I have mentioned in earlier posts, she is the absolute best baker. I am counting down the minutes until I get to enjoy her Thanksgiving Feast. Anyway, back to the scones. These scones are nowhere near dry or hard. They are soft, moist, and almost biscuit like. You can really use any dried fruit as a mix-in and can use any type of chip or even leave them out. I think I may try walnut and dried cranberry scones next time. Next time you want to make a muffin give these a try instead and you will not be disappointed.

White Chocolate Chip Apricot Scones
from Teresa Miller

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
2 teaspoons orange zest or lemon zest
1/2 teaspoon salt
1/2 cup chopped dried apricot (or any other dried fruit)
1/2 cup white chocolate chips
1 1/4 cups whipping cream (heavy cream)

Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, baking powder, orange zest, salt, dried fruit, and vanilla chips (by hand). Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Pat dough to an eight inch round. Note: Score first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 13 to 15 minutes. Let cool five minutes, then frost.

1 cup powdered sugar
2-3 tablespoons orange juice or lemon juice

Mix together until a thin icing consistency to pour over warm scones.

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