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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 4 Tbl |
| baking powder: 1 Tbl |
| orange zest: 1 Tbl |
| salt: 1/2 tsp |
| dehydrated apricots: 1/2 cup |
| white chocolate chips: 1/2 cup |
| heavy whipping cream (fluid): 1 1/3 cups |
| powdered sugar (unsifted): 1 cup |
| orange juice: 3 Tbl |
Apricot Orange Cream Scones
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
13 min -
Servings
8 serving(s)
Tags
- Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
- Add apricots and white baking chips; mix well.
- Add whipping cream all at once; stir just until dry ingredients are moistened.
- On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
- Pat each half into a 6 inch round; cut each round into four wedges.
- PLace two inches apart on the cookie sheet.
- Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
- Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
- Drizzle icing over warm scones; serve warm.