Apricot Jeweled Scones
1 3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup dried apricots, finely chopped
1/3 cup white baking chips
1 egg
1/3 cup half-and-half, approximately
Heat oven to 400º. Mix flour, sugar, baking powder and salt in large bowl.
Cut in butter, using pastry blender or crisscrossing 2 knives, until
mixture looks like fine crumbs. Stir in apricots and baking chips. Stir in
egg and just enough half-and-half so dough leaves side of bowl and forms a
ball.
Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or
roll into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges, but
do not separate. Sprinkle with sugar if desired.
Bake 16 to 18 minutes or until golden brown. Carefully separate wedges;
remove from cookie sheets to wire rack. Serve warm, if desired.
Serving Size : 8
HOLIDAY HINTS
Add a little holiday sparkle to your scones:
• Vary the "jewels" in your scones by using dried cranberries, dried cherries, raisins or fruitcake mix
instead of the apricots.
• Add 1 tablespoon grated lemon or orange peel.
• Add 1/4 cup chopped pecans, pistachio nuts, almonds, walnuts or sunflower nuts.
• Stir in 1/4 cup chopped crystallized ginger
• Brush tops of scones with melted butter and sprinkle with sliced almonds or your favorite chopped nuts before baking.
• Sprinkle scones before baking with coarse decorating sugar.
• Drizzle melted semisweet chocolate chips or white baking chips over baked scones.
• Top baked scones with jam or spreadable fruit.
NEW TWIST
Slather your scones with a delightful topper, such as Honey-Chestnut Spread. To make this yummy spread, place 1/2 cup creamy honey spread and 1 can (10 ounces) whole chestnuts in water (not water chestnuts), drained, in a blender or food processor. Cover and blend on medium speed, stopping blender often to
scrape sides, until smooth. Cover and store in refrigerator up to one week.
|
