| Yield | |
|---|---|
| Source | Taste of Home Magazine |
| Prep time | 10 minutes |
| Recipe Types | Snacks and Treats |
| Yield | |
|---|---|
| Source | Taste of Home Magazine |
| Prep time | 10 minutes |
| Recipe Types | Snacks and Treats |
My very favorite scone recipe, the white chocolate keeps them very moist. Sounds like it would be overly sweet but the ingredients balance each other very nicely.
| 2 | c | ap flour |
| 2 | T | sugar |
| 2 | t | baking powder |
| 1⁄4 | t | baking soda |
| 1⁄2 | t | salt |
| 3⁄4 | c | white chocolate chips |
| 3⁄4 | c | coarsely chopped walnuts |
| 3⁄4 | c | chopped dried apricots |
| 4 | T | cold, unsalted butter |
| 1 1⁄2 | t | vanilla |
| 1⁄2 | c | buttermilk (cold) plus more as needed |
| 2 | eggs (large) |
Preheat oven to 375º. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture has the texture of soft crumbs.
In a medium bowl, whisk together eggs, vanilla, and buttermilk. Pour this mixture into the flour mixture and stir until the dough forms a soft, shaggy ball, adding additional buttermilk 1 tbsp at a time, as needed.
Add the white chocolate, walnuts, and apricots, stirring until evenly distributed.
Turn dough onto a lightly floured work surface and knead gently about 10 times, or just until the dough holds together.
Divide into 12 mini-scone pans. Or divide the dough into 2 equal portions.
Pat each piece into a 1 inch thick round, 6 inches in diameter.
Using a sharp knife, cut each round into 4 wedges.
Place wedges ½ inch apart on the baking sheet. Bake on the center rack 15 to 20 minutes, or until golden brown. Remove from the oven and cool on the baking sheet.