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White Chocolate Apricot Scones

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“I found this recipe in the 2002 Holiday Baking Cookbook. Very easy to make and the fact you can substitute dried cranberries, cherries or any dried fruit you want really makes this recipe versatile.”
READY IN:
26mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat overn to 425 degrees.
  2. Mix flour, 1/4 cup sugar, baking powder and salt in large mixing bowl. Cut in butter, until mixture looks like fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  3. Place dough on lightly floured surface. Knead lightly 10 times.
  4. Pat or roll into 8-inch circle on ungreased cookie sheet. Cut into 8 wedges, but do not separate. Sprinkle with additional sugar.
  5. Bake 16-18 minutes or until golden brown. Carefully separate wedges, remove from cookie sheet to wire rack.

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