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Rating: 4.0/5 (31 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 728
% Daily Value**
Total Fat 41g
Saturated Fat 19g
Unsaturated Fat 7g
Cholesterol 77mg
Sodium 223mg
Total Carbohydrate 83g
Dietary Fiber 4g
Sugars 46g
Protein 12g
Vitamin A  23%Vitamin C  2%
Calcium  24%Iron  16%
Potassium  19%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot White Chocolate Walnut Scones

Recipe Tags: Pastry Recipes

Date Added: June 11, 2009


1 Egg lightly beaten
1/3 Cup Sugar
2 Cups All-Purpose Flour
1/2 Teaspoon Salt to taste
2 Teaspoons Baking Powder
1 1/2 Teaspoons Extract Of Vanilla
1/2 Cup Heavy Whipping Cream
1 Cup Dried Apricot Finely chopped
1/4 Cup Unsalted Butter chilled
6 Ounces White Chocolate cut into 1/2 inch chunks*
1 Cup Walnut Toasted coarsely broken
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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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