** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. With a pastry blender or two knives
used scissors fashion, cut in the butter until the mixture resembles coarse
crumbs.
3. 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.
4. 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.
5. Gather the scraps of dough together and repeat till all the dough is used.
Bake scones on ungreased baking sheet for 15 to 20 minutes, or until
lightly browned on top.
6. 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.
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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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