8 ounces white chocolate, cut into bite-sized pieces
1½ cups chopped, toasted slivered almonds
1½ cups chopped dried apricots
Instructions
Pre-heat oven to 350 degrees F.
In a large bowl, combine flours, sugar, salt and baking powder and stir with a whisk. If you're using a KitchenAid or stand-mixer, combine these ingredients directly into the mixing bowl.
Cut the butter into small pieces then combine with the dry ingredients and using the paddle attachment (for stand-mixer), mix for 3 - 4 minutes until the mixture resembles course crumbs. If you are not using a stand-mixer, cut the butter into the flour using two butter knives.
In a separate bowl, gently beat eggs, cream and almond extract and add this to the dry ingredients. If you're using a stand-mixer, use the dough kneading attachment (hook), or knead the dough by hand until well-mixed. But don't over-mix.
Gently knead in white chocolate, almonds and apricots. I used sliced almonds since that's all I had in our pantry. The original recipe suggests rolling out the dough on a floured surface to a ½-inch thickness then use a 3-inch heart-shaped cookie cutter to make heart-shaped scones, but I just made tablespoon-sized rounds.
Bake on an ungreased cookie sheet for 15 -20 minutes or until lightly browned.
The white chocolate in these scones make them sweet enough to eat alone, but I served these with some kumquat cara-cara marmalade (see Recipe page) and mock devonshire cream (see Recipe page).
Notes
Recipe compliments of Tea Time At The Inn
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/06/14/white-chocolate-almond-apricot-scones/