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 read the history of `recipes` way back into history, in fact as far into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these old records were just simple hieroglyphic instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman chefs used many different herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. During the next few centuries, the upper-class families of the West strove to offer the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. However, it was during the 1800s that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes common in their social group. By the advent of the 20th century, cookery publications were greatly in demand mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Apricot White Chocolate Walnut Scones recipe.
