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MSGID: 35240.fidonet_cooking@1:105/500 2da34180
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
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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