Apricot, White Chocolate and Walnut Scones
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 223.4
- Total Fat: 11.1 g
- Cholesterol: 23.8 mg
- Sodium: 146.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.7 g
View full nutritional breakdown of Apricot, White Chocolate and Walnut Scones calories by ingredient
Introduction
A delightful treat with tea! A delightful treat with tea!Number of Servings: 16
Ingredients
-
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter, chilled
1/2 cup half and half cream
1 large egg
1 1/2 tsp. vanilla extract
1/2 cup white chocolate morsels
1 cup finely diced dried apricots
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees.
In a large bowl, stir together flour, sugar, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute them over flour mixture. Cut in with a pastry blender or two knives until mixture resembles coarse crumbs.
In a small bowl, stir together egg, half and half, and vanilla.
Add the cream mixture to the flour mixture. Stir with a fork and then knead until well combined (dough will be a bit sticky). Knead in the white chocolate, apricots and walnuts.
With lightly floured hands, pat the dough out into a 9-inch circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges.
Bake for 15-20 minutes, until the top is lightly browned and the center is done.
Cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges.
Store in an air-tight container.
Note: Original recipe calls for 8 servings, which is 446 calories each. So after they are cooled, I cut each wedge in half and make 16 servings out of the recipe. It's still a nice satisfying sweet treat at only 223 calories, which is more reasonable.
Number of Servings: 16
Recipe submitted by SparkPeople user HAPPYWALKER.
In a large bowl, stir together flour, sugar, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute them over flour mixture. Cut in with a pastry blender or two knives until mixture resembles coarse crumbs.
In a small bowl, stir together egg, half and half, and vanilla.
Add the cream mixture to the flour mixture. Stir with a fork and then knead until well combined (dough will be a bit sticky). Knead in the white chocolate, apricots and walnuts.
With lightly floured hands, pat the dough out into a 9-inch circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges.
Bake for 15-20 minutes, until the top is lightly browned and the center is done.
Cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges.
Store in an air-tight container.
Note: Original recipe calls for 8 servings, which is 446 calories each. So after they are cooled, I cut each wedge in half and make 16 servings out of the recipe. It's still a nice satisfying sweet treat at only 223 calories, which is more reasonable.
Number of Servings: 16
Recipe submitted by SparkPeople user HAPPYWALKER.
