English afternoon tea recipes
APRICOT AND WHITE CHOCOLATE SCONES
1¾ c. all-purpose flour
¼ c. granulated sugar
2 tsp. baking powder
¼ tsp. salt
1/3 c. chilled butter, cut into ¼-inch pieces
1/3 c. finely chopped dried apricots, divided
2/3 c. white chocolate baking chips, divided
About 1/3 c. half-and-half cream
1/3 c. white chocolate baking chips
Preheat oven to 400°F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable cooking spray. In a large bowl, sift together flour, sugar, baking powder and salt. With a pastry blender or two knives cut butter into flour mixture until particles are the size of small peas. Reserve 2 Tbs. chopped apricots for topping. Stir remaining chopped apricots and 1/3 c. white chocolate chips into flour mixture.
Add egg and just enough half-and-half until dough just leaves side of bowl and forms a ball. When making scones, work the dough quickly and do not over-mix. Place dough on a lightly floured surface; knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges. In a microwave-safe bowl, melt remaining 1/3-c. white chocolate chips for 15 to 20 second intervals. After each interval, stir, even if there is no sign of melting. Once melted, place melted chocolate chips in a small resealable plastic storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved chopped apricots. Pipe remaining melted chips over scones. Serve warm.