⅓ cup cold butter, cut in pieces (I used light butter)
⅓ cup chopped dried apricots
⅓ cup white chocolate baking chips
1 egg
⅓ cup fat free evaporated milk
melted white chocolate and additional chopped apricots, for topping (optional)
Instructions
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
In a food processor, pulse flours, sugar and baking powder until combined.
Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/01/03/apricot-white-chocolate-scones/