Tuesday, May 29, 2012

Tea on Tuesday

It has been a long time since we've had tea on Tuesday, so I hope you will enjoy a nice cup of summer tea and this recipe.

Apricot Coriander White Chocolate Scones
Elegant and indulgent, these are the perfect scones to pamper your family and friends with. Be sure to use good quality dried apricots and white chocolate chips. These scones especially good warm, so you may want to make them ahead just up to the point of baking, and freeze the unbaked scones on the baking sheets wrapped well in plastic. The day of your tea party, remove the scones from the freezer, unwrap, and place them right
in the oven to bake. This recipe makes 12 larger scones, or you can cut them smaller for more servings.

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 TBSP.(vanilla) sugar
1/2 tsp. ground coriander
1/3 cup unsalted butter, chilled and cut into small pieces
1/2 cup dried apricots, diced
1/2 cup white chocolate chips
1/2 cup milk (2 % OK)
1 large egg

Pre-heat the oven to 375 degrees. Line a large baking sheet with a silicon baking mat or parchment paper. In a large bowl, whisk together the flour, baking powder, salt, sugar,
and coriander. Cut in the butter with a pastry blender or two knives, until the flour takes on the texture of course meal. Toss in the apricots and white chocolate chips. Make sure the apricot pieces are separated and coated with the flour so they do not clump together.
In a separate bowl, beat together the milk and egg. Add to the dry mixture and stir with a fork until a soft dough begins to form. Knead lightly to incorporate all of the flour. Divide the dough into two balls and form into 2 six inch rounds. Cut each round into 6 triangles, OR pat the dough into a rectangle and cut diagonally for smaller scones. Separate the scones slightly and place them on the baking sheet. The sides should not be touching. Bake for 15 minutes at 375 degrees. Cool on a rack. Eat one warm, you’ve earned a treat!
Copyright by Renee Van Hoy, Invisible Loom 2001, 2012. All Rights Reserved.

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