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2 cups All-purpose Flour
4 Tablespoons Sugar
3 teaspoons Baking Powder
3 teaspoons Orange Zest
1/2 teaspoon Salt
1/2 cup chopped dried Apricots
1/2 cup White Chocolate Chips
1 1/3 cups heavy Whipping Cream
1 cup powdered Sugar
2-3 Tablespoons Orange Juice
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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.
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