2 cup all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, chilled
1/2 cup heavy (whipping) cream
1 large egg
1 1/2 tsp vanilla extract
6 oz white chocolate, cut into 1/2 inch, chunks*
1 cup toasted coarsely broken walnuts**
1 cup finely chopped dried apricots
Directions
FROM: Sue Bryant (Nerve Center - Source of the SPINAL_INJURY
echo! (1:261/1000))
I noticed someone in here was requesting apricot recipes and someone
else is partial to white chocolate, so to kill two birds with one
scone (ga ka ka ka ka) here is a delicious scone recipe from one of
my parents' cookbooks. They lived in England for three years, where
scones are virtually the staff of life.
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 till
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. Makes 8 or 9 scones.
* (Sue speaking) You can use those "Nestles Treasures" white chocolate
chips, but before they came out with those, I used to use a Nestle
Alpine White With Almonds bar, smashed into pieces. I would then omit
the walnuts and substitute half the vanilla extract with almond
extract for a delicious variation.
** To toast walnuts, place the walnuts in a single layer on a baking
sheet and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a
couple of times, until the nuts are fragrant.
Source: _Simply Scones_ by Leslie Weiner and Barbara Albright
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
Servings: 8 servings
Apricot White Chocolate Walnut Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Fruit
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, certainly as far into history as early Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into starters, main meal and dessert, something we still use today. He also tells us how the early Romans made use of a wide range of aromatic flavors, including some that we all recognise such as basil, mint and parsley. As we move on, we have a couple of interesting recipe books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food on the tables of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as basil and coriander. These new spices and herbs was responsible for an explosion in publications on food, most of which are now in private libraries. During the following few hundred years, the rich families of Europe competed with each other to lay on the most extravagent meals, and as a result chefs and their recipe collections were at a premium. Even so, it was during the 19th century that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe books were in high demand, mostly as a result of increased literacy, more spare time and having more disposable income. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apricot White Chocolate Walnut Scones recipe.
