Apricot and White Chocolate Scones

Ingredients

• 1.8 cups flour all-purpose
• 0.3 cup sugar 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 0.3 cup butter firm
• 0.3 cup apricot dried finely chopped
• 0.3 cup peppermint candies white
• 1  eggs 
• 0.3 cup peppermint candies white melted
• 0.3 cup frangelico 

Equipment

• bowl
• baking sheet
• oven
• blender
• ziploc bags

Directions

1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt.
2. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
3. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
4. On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet.
5. Cut into 8 wedges, but do not separate.
6. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
7. Place melted baking chips in small resealable food-storage plastic bag; seal bag.
8. Cut off small corner of bag; pipe small amount of melted chips over scones.
9. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones.
10. Serve warm or cool.