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1
Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
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2
In a large bowl, sift together flour, sugar, baking powder, and salt.
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3
With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
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4
Reserve 2 tablespoons chopped apricots for topping; set aside.
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5
Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
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6
Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball.
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7
When making scones, work the dough quickly and do not over mix.
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8
Place dough on a lightly floured surface.
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9
Knead lightly 10 times.
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10
Pat or roll into an 8-inch circle on cookie sheet.
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11
Cut into 8 wedges, but do not separate.
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12
Bake approximately 15 to 18 minutes or until golden brown.
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13
Remove from oven and immediately remove from baking sheet; carefully separate wedges.
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14
In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals.
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15
After each interval, stir (even if there is no sign of melting).
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16
Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag.
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17
Cut off small corner of bag; pipe small amount of melted chips over scones.
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18
Sprinkle with reserved 2 tablespoons chopped apricots.
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19
Pipe remaining melted chips over scones.
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20
Serve warm or cool.
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21
Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below).
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22
To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet.
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23
Bake in a 350 degrees oven 8 to 10 minutes or until warm.
