| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1/4 | cup sugar |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1/3 | cup firm butter or margarine |
| 1/3 | cup finely chopped dried apricots |
| 1/3 | cup white vanilla baking chips |
| 1 | egg |
| About 1/3 cup half-and-half |
| 1/3 | cup white vanilla baking chips, melted |
| 1. | Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. |
| 2. | Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. |
| 3. | On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate. |
| 4. | Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. |
| 5. | Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool. |
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| Get a jumpstart on making scones. Mix the flour, sugar, baking powder, salt and cut in the butter. Store the mix in the freezer in storage bags for up to two months. When you're ready to bake, place the mix in a bowl and continue with the recipe. |
Nutrition Information:
330 ( 130); 15g ( 10g, 0g); 50mg; 300mg; 43g ( 1g, 21g); 5g 10%; 0%; 10%; 10% 1 1/2 ; 1 1/2 ; 0 ; 3 3