3 rounded cups white bread flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 stick margarine, chilled and diced
1 cup dried apricots, chopped
1/2 package (6 ounces) white chocolate chips
3/4 cup half-and-half or heavy cream
Mix flour, sugar, baking powder and salt in mixing bowl. Cut in margarine with pastry knife. Add apricots and chocolate chips. Break egg into bowl and add 1/2 cup of cream. Using spoon, mix by hand and gradually add cream until mixture resembles biscuit dough. Take care not to get it too wet (you might not use all of the cream). Knead dough into a ball in bowl. Transfer ball to a lightly floured surface, shape into smooth ball and flatten slightly. Cut into eight wedges. Place on nonstick cookie sheet, 1 to 2 inches apart, and bake at 300 degrees in convection oven (or 325 degrees in conventional oven) for about 20 minutes. Do not preheat oven. Cool on cookie sheet or wire rack.
Serving size: 1 scone. Per serving: 450 calories, 9 g protein, 11.2 g fat, 77.4 g carbohydrates, 2.2 g fiber, 447 mg sodium, 39 mg cholesterol.
Guy and Kerri Roush, Bluebonnet Electric Cooperative
Note: The Roushes say these scones are a bestseller at their coffee shop, Coffee Dog, in Bastrop and are great warm out of the oven.