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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apricot White Chocolate Scones   
    Categories: Scones   
         Yield: 8 Scones   
       
         2 c  All-purpose flour   
       1/3 c  Granulated sugar   
         2 tb Brown sugar   
         2 ts Baking powder   
       1/2 ts Salt   
       1/4 c  Butter; chilled   
       1/4 c  Heavy (whipping) cream   
         1 lg Egg   
       1/2 ts Vanilla   
         6 oz White chocolate; chopped   
         1 c  Dried apricots;   
              - finely chopped   
       
     Preheat oven to 375?F. In a large bowl, stir together the flour   
     sugar, baking powder, and salt. Cut the butter into 1/2" 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 and apricots.   
        
     First Method:   
        
     With lightly floured hands and a floured work surface, pat to a   
     thickness of 5/8". Cut circles in the dough with a biscuit cutter.   
     Gather the scraps of dough together and repeat until all the dough is   
     used.   
        
     Second Method:   
        
     Roll dough into a thick roll (about 2" in diameter) and slice 5/8"   
     thick.   
        
     Bake scones on an ungreased baking sheet 15 to 20 minutes (try 17   
     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, makes 8   
     or 9 large scones.   
        
     You can use Nestles Treasures white chocolate chips, but you may also   
     use Nestles Alpine White Chocolate with Almonds bar, smashed into   
     pieces. If using the almond bar, use almond extract in place of half   
     of the vanilla extract.   
        
     The scones are best while still warm but unlike most scones, they are   
     good until they have disappeared. The cold ones are wonderful as   
     coffee dunkers.   
        
     I got the basic recipe from the cooking echo a few years back. The   
     scones are very good. I am a bit famous for these and have numerous   
     "scone stories." I am always asked for the recipe or requested to   
     bake them for special occasions. I baked and sold them at our garage   
     sale. People returned for more scones and the recipe.   
        
     For best results use butter. I like the soft dried apricots, not the   
     ones in the raisin etc. section of the grocery store. The apricots   
     sold in the Bulk Food Department are excellent and much cheaper.   
        
     Recipe by Jeanette Cole   
       
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