2 cups all-purpose flour 1 teaspoon vanilla extract
1/3 cup granulated sugar 1 cup toasted coarsely broken pecans
2 teaspoons baking powder 1 cup finely chopped dried apricots
1 teaspoon salt
1 cup chilled butter
1 cup buttermilk or heavy cream
1 large egg
Preheat over to 375 degrees F.
In large bowl, stir together flour, sugar, baking powder, and salt. Cut the butter into _ inch cubes and distribute over flour mixture. Cut the butter into the flour mixture until it resembles coarse crumbs. In a small bowl, stir together the buttermilk or cream, egg and vanilla. Add the milk mixture to the flour mixture and knead until combined. Knead in pecans and walnuts.
With lightly floured hand, pat the dough out into a 9 inch diameter circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges. Bake for 15 t0 20 minutes.
Remove the baking sheet to a wire rack and cool for 5 minutes. Transfer the scones to the wire rack to cool, if necessary re-cut into wedges. Serve warm, or cool completely and store in an airtight container.
Vegetable oil spray
1 teaspoon butter
1 Tablespoon cream cheese
Dill weed
1 egg
1 Tablespoon cream
Preheat over to 450 degrees F.
Spray a four ounce ramekin well with oil spray. Melt butter and pour into bottom of ramekin. Place cheese in ramekin and sprinkle with dill.
Beat egg together with cream. Pour over cheese-dill mixture. Bake until center is set and top is golden.
