Apricot, white chocolate scones with pecans

I'm not a lover of scones but my husband is so I make them often. This is by far my favorite receipe, not only because they are delicious, but because they freeze beautifully. I baked them this morning for the tea on Monday. Popped them in the freezer and I can stick them in the warming oven Monday just before guests arrive and they will taste fresh baked...... Of course you can substitute any dried fruit or nut of your choice....

2 cup All-purpose flour
1/3 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 cup butter, chilled
1/2 cup Heavy (whipping) cream
1 lg Egg
1 1/2 teaspoon Vanilla extract
1/2 cup White chocolate, cut into chunks or chips
1/2 cup chopped pecans
1/2 cup Finely chopped dried apricots
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs
In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, pecans, and apricots.With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. I cut in squares and then the squares into triangles. .Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container.Makes 8 or 9 large scones. or a dozen smaller scones....

I always double the receipe!!!!!

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