Apricot and White Chocolate Scones

 

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.