Tea for Two-sday: Rerun of White Chocolate Apricot Cream Scone Mix

Sorry for the late Tea posting! Was a busy day helping my Dad. I decided to rerun my very first Tea for Two-sday post - back when 1 or 2 people started to read my blog. And it just so happens to be an absolutely delicious scone recipe, so I want to be sure that you have it!

Here it is...

*Edited to add: I have posted an updated version of this recipe with step-by-step instructions and several pics - click this link: Cranberry White Chocolate Cream Scones.

I enjoy tea parties and want to share ideas, recipes, etc. for tea parties. So join me for Tea for Tuesdays!

I helped with a baby shower tea last weekend - it was lots of fun. We had scones, of course, and here is the recipe - everybody loves these! My friend Melanie likes to give this recipe out at Christmas with a mix of the dry ingredients. The recipe says to cut into wedges, but I have also cut into circle and flower shapes depending on the occasion.

WHITE CHOCOLATE APRICOT CREAM SCONE MIX
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup dried apricots, chopped
1/4 cup white chocolate chips
(or use 1/2 cup dried cranberries, chopped, and 1/4 cup walnuts, chopped, in place of the apricots and white chocolate chips)

Whisk all above ingredients together until combined.

SCONES - How to prepare

Purchase 16 oz. heavy cream. Have a little sugar on hand. (Clear sparkling sugar is great if you have it.)

Preheat oven to 425 degrees F. Use an ungreased baking sheet (cover with parchment paper, if available).

Pour mix in medium bowl. Stir mix with fork. Still using fork, stir in 1 1/4 cups heavy cream and mix until dough holds together in a rough mass (dough will be sticky).

Lightly flour a board and transfer dough onto it. Knead dough 8 or 9 times. Pat into 2 circles about 6 in. round. Spread 3 tablespoons melted butter over top and sides of dough rounds and sprinkle with sugar. Cut each circle into 8 wedges and place on baking sheet, allowing about an inch between each. Bake for about 11 minutes or until golden brown.

While scones are baking, whip remaining 3/4 cup heavy cream into whipped cream. You can add a small amount of sugar to cream just before it is stiff enough. Delicious with the scones!

Enjoy! These are best eaten warm.

Do you have a favorite scone recipe?