Plated scones, fresh from the oven, waiting to be presented to our tea room guests. This weekend, during our Holiday Workshop and Afternoon Tea we offered Traditional English Cream Scones and White Chocolate Apricot Scones. Oh, yes, we did.
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. white chocolate chips
1/4 c. apricot pieces
1-1/4 c. heavy cream
Preheat oven to 425 degrees. In a large bowl, combine the first four ingredients. Add the white chocolate chips and apricot pieces. Pour in the cream, mixing just until a soft dough forms. Transfer to a lightly floured surface. knead gently. Divide dough into two small balls. Using a rolling pin, flatten balls until about 3/4 inch thick. Cut each ball into 6 wedges. Separate wedges and place on baking sheet covered with parchment paper. Brush tops with egg white and sprinkle with sugar. Bake about 13 - 15 minutes. Serve warm.
Rosemary: Everything looks so good. Have a wonderful week. Blessings, Martha
ReplyDeleteYum! White chocolate scones are some of my all-time favorites, and I know these were just delicious.
ReplyDeleteAnd thanks for sharing the link to your American Girl post. I've become quite a fan, and that New York store looks absolutely wonderful!
Thanks for the recipe! Everything looks so delicious!
ReplyDeleteMmmmm that food looks great!
ReplyDeleteHugs,
Terri
I think chocolate of all forms must be on my agenda soon. Yummo!
ReplyDelete