Apricot Chip Triangles Recipe

5 1 1
Apricot Chip Triangles Recipe
Apricot Chip Triangles Recipe photo by Taste of Home
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Apricot Chip Triangles Recipe

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5 1 1
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After a trip to England, I was determined to learn how to make scones. This recipe is a combination of several from my search. I often get together with my fellow travelers to enjoy a traditional English tea, and these scones are the highlight of that event.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1 egg, lightly beaten
  • 1/3 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup vanilla or white chips

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream and vanilla; stir into the crumb mixture until a soft dough forms. Add the apricots, nuts and chips.
Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-in. circle; cut into six wedges. Place on a greased baking sheet. Bake at 375° for 18-20 minutes or until golden brown. Remove to a wire rack. Yield: 6 scones.
Originally published as Apricot Chip Triangles in Reminisce March/April 2005, p50

Nutritional Facts

1 each: 479 calories, 25g fat (10g saturated fat), 72mg cholesterol, 395mg sodium, 56g carbohydrate (17g sugars, 3g fiber), 10g protein.

  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1 egg, lightly beaten
  • 1/3 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup chopped dried apricots
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup vanilla or white chips
  1. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream and vanilla; stir into the crumb mixture until a soft dough forms. Add the apricots, nuts and chips.
  2. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-in. circle; cut into six wedges. Place on a greased baking sheet. Bake at 375° for 18-20 minutes or until golden brown. Remove to a wire rack. Yield: 6 scones.
Originally published as Apricot Chip Triangles in Reminisce March/April 2005, p50

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admiller User ID: 5217039 67882
Reviewed Sep. 25, 2011

"I love this scone recipe. My family loves it with a homemade devonshire cream."

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