Apricot and White Chocolate Scones
1 3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup chilled butter, cut into 1/4-inch pieces
1/3 cup finely chopped dried apricots, divided
2/3 cup white chocolate baking chips, divided
1 egg
About 1/3 cup half-and-half cream
1/3 cup white chocolate baking chips
Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. NOTE: When making scones, work the dough quickly and do not over mix.
Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.
In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.
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). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.
Yields 8 scones.
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Petit Four Cake
If you do not wish to bake your own cake, any flavored pound or sponge cake, once chilled or frozen, can be easily cut into shapes. Slice the shape in half if a filling is desired.
Delicious and easy fillings can be as simple as adding Nutella or fruit preserves in-between the layers.
Once assembled, your petit four is ready to ice either in a fondant, butter cream, glaze, ganche or cream cheese base frosting. Decorate the top of your petit four with sprinkles, dragee, flaked coconut, edible flowers or a design of whimsy.
Buttercream Icing
1/2 cup unsalted butter, room temperature *
1/4 cup milk, room temperature
1 teaspoon pure vanilla extract **
2 tablespoons of rose water or rose extract
1 pound box powdered (confectioners) sugar
Pastel food coloring (to color icing)
* Use vegetable shortening when pure white icing is needed.
** Suggest using Nielsen-Massey Madagascar Bourbon Vanilla extract.
In a large mixing bowl, combine butter, milk, vanilla extract, rose water or rose extract, and powdered sugar; and mix at a low speed until smooth. NOTE: If stiffer icing is needed or the weather is very warm, add a little extra sugar.
To create pastel colors, divide icing into a separate bowls for each desired color. Using a toothpick, add one drop of color at a time and mix until desired color is reached.
With a warmed flat knife, ice each individual Petit Four and decorate.
Alternative: To create a chocolate buttercream frosting add 2 tablespoons of dark cocoa to the above recipe.
Yields 3 cups.