Apricot, White Chocolate, and Walnut Scones
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 3/4 cup heavy cream
- 1 egg
- 1-1/2 teaspoons vanilla
- 6 ounces white chocolate, cut into 1/2 inch chunks
- 1 cup coarsely broken walnuts
- 1 cup finely chopped dried apricots
Preheat oven to 375 degrees (350 degrees if oven runs hot).
Combine flour,sugar, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute over flour mixture. Cut butter into dry ingredients with pastry blender or two knives until mixture resembles coarse crumbs.
Stir together cream, egg, and vanilla. Add to flour mixture and stir with a fork until combined. Stir in chocolate, walnuts, and apricots.
Drop by large tablespoonfuls onto cookie sheet covered with foil (to prevent chocolate from burning on bottom).
Bake 15-20 minutes until top is lightly browned. Cool on baking sheet for 5 minutes, then transfer scones to wire rack to cool. Serve warm, or cool completely and store in airtight container.