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The Resort at the Mountain's Apricot Pecan White Chocolate Scones

6 C. all-purpose flour
1 C. granulated sugar
2 T. baking powder
1 1/2 t. salt
3/4 C. chilled butter
1 1/2 C. finely chopped dried apricots (snip with scissors, holding several apricots at a time)
3 C. chopped toasted pecans (see note)
8 oz. white chocolate chips (1 1/3 cups)
1 3/4 C. whipping cream
3 eggs
1 T. vanilla

Preheat oven to 350F.

In a large bowl, sift together flour, sugar, baking powder and salt. Cut in butter with pastry blender until consistency of dry oatmeal.

Add snipped apricots, pecans and white chocolate chips; mix lightly with a fork.

In a medium bowl, combine cream, eggs and vanilla. Add to dry ingredients, stir until dough just begins to come together. (If it is quite dry, add slightly more cream, a tablespoon at a time).

On board, knead gently 5 or 6 times. Do not overwork. Divide into desired size pans; this amount works out to fill three 9-inch pans, each pan cut lightly into 8 wedges, pulled slightly apart so they can be easily separated.

Bake for 20 to 30 minutes, or until a skewer comes out clean.

Refrigerate until serving.

Note: To toast nuts, place in 350F. oven for about 7 to 10 minutes, until you begin to smell them and they're lightly browned.

Makes 24 scones

 

 

    
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