Apricot White Chocolate Walnut Scones

Apricot White Chocolate Walnut Scones

Yield: Makes 8 or 9 scones.

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled
1/2 cup heavy (whipping) cream
1 large egg
1-1/2 teaspoons vanilla extract
6 ounces white chocolate, cut into inch chunks*
1 cup toasted coarsely broken walnuts**
1 cup finely chopped dried apricots

Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt.

Cut the butter into 1/2-inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a small bowl, stir
together the cream, egg, and vanilla. Add the cream mixture to the flour
mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

With lightly floured hands, pat the dough out on a floured work surface to a
thickness of 5/8-inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat until all the dough is used.
Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly
browned on top. Place baking sheet on wire rack for 5 minutes, then transfer
scones to wire rack to cool. Serve warm or cool completely and store in an
airtight container.