Whipping cream eliminates need for butter and eggs; high fat content adds tenderness and richness.
Iced Apricot Cream Scones / Betty Crocker Kitchens
ING 2 c flour, 3 tbl sugar 3 tsp b/powder 2 tsp orange zest 1/2 tsp salt, 1/2 cup ea chp dried apricots,
1/2 c white vanilla baking chips 1 1/3 c whipping cream, cup conf, 2 to 3 tbl oj.
METHOD mix well flour, sugar, b/powder, orange zest, salt. Stir in apricots, chips. Add whipping cream all at once; stir/just moisten.
On lightly floured surface, knead dough smooth 6-7 times. Divide dough in half. Pat each half into 6" round;
cut each into 6 wedges. Place 2" apart on litely greased cookie sheet. Bake light golden brown 400 deg 10 to 13 min.
Cool 5 min. Drizzle icing over warm scones. Serve warm.
ICING mix conf, oj to drizzling consistency.
CHEF NOTES For light, tender scones, quickly mix and shape dough; handle as little as possible atop a sprinkle of flour on work surface.
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VARY Cranberry-Pecan Scones: Substitute dried sweetened cranberries for the apricots and add in 1/2 cup chopped pecans w/ cranberries.
Double Chocolate-Almond Scones: Omit orange peel and apricots. Stir in 1/2 cup semi/choc/chips w/ white chips.
Add 1/4 tsp almond extract with the cream.
For the icing, substitute water for oj; stir in 1/4 tsp almond extract. Sprinkle tops with 2 tbl sliced almonds.