The recipe calls for apricots and white chocolate - but I have made them with cranberries and walnuts, dried cranberries and pistachios, and hope to try them with chopped apples and walnuts in the Fall !
Chop the apricots into small pieces. Combine the dry ingredients and then with a fork mix in the heavy whipping cream. NO butter in these...none of that mixing in until it reaches a pea like consistency. Just mix in the cream and gather the dough - it will be all in pieces - onto a floured board or silicone mat ( this one is fantastic!) and knead several times.
Divide the dough in half and with your hands flatten and shape into a disc shape. I use a crinkle cut tool like my mom used to use for her lattice pie crusts. It makes the scones look a little fancy, but you can use a knife. I also divide each disc into 8 scones...not 6 as the recipe states. I like them a little smaller. You can also just roll the dough into a long roll and slice into rounds - the the triangle shape is traditional for scones.
Place the scones on a baking sheet on parchment paper. I have been using parchment paper for the last 10 years...always though it was not necessary, but oh - it is wonderful for scones, cookies, and other baking needs.
Bake scones at 425 degrees for 11 - 12 minutes.
While scones are baking mix butter and sugar in a small saucepan and heat on low until melted. I sometimes use a little more butter - especially if I will have only 1 Tablespoon left over. Today I used half a stick of butter...or 4 Tablespoons.
Mix with a pastry brush....
and brush onto the warm scones as soon as you take them out of the oven.
Optional directions....serve on a pretty napkin with some English Breakfast Tea in Paris mugs...ENJOY!
These scones freeze beautifully in a plastic freezer container layered with wax paper. Easy to pull out and defrost when guests pop in.
Baking is over...time to get back to packing ! 6 weeks from today we will be waking up in our new home...maybe enjoying a scone on our new patio...if they last that long!
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