Apricot and White Chocolate Scones

Sorce	R_Tillery
Caloric	:1 Serving: Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 21g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:8 scones 1 3/4 cups Gold Medal® all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup firm butter or margarine 1/3 cup finely chopped dried apricots 1/3 cup white vanilla baking chips 1 egg About 1/3 cup half-and-half 1/3 cup white vanilla baking chips, melted
Instructions	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. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. 2. 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. 3. On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate. 4. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. 5. Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.