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Apricot-White |  |
| Ingredient | Lbs. | Ozs. | Method |
| Scone base | Mix together | ||
| Pastry flour | 25 | ||
| Sugar | 1 | ||
| Baking powder | |||
| Total appr. wt. | 27 | ||
| Base | 3 | 6 | Add base and additional dries together in 20-qt. bowl with paddle. |
| Dries: | |||
| Salt | 0.5 | ||
| Sugar | 6 | ||
| Wets: | |||
| Heavy cream | 2 | 14 | Add wets and mix on low speed until the dries are moistened. |
| Particulates: | Add particulates. | ||
| White chocolate chips or chunks | 8 | ||
| Dried apricots, chopped | 12 |
Method: Remove scone dough from the mixer (dough may be refrigerated, covered, overnight). Divide the dough into four 1-lb. 14 oz. pieces. Press each piece evenly into a lightly floured 10-in. cake round. Depan the dough and cut the round into six or eight equal wedges, depending on the size you desire. Place garnishes on top before baking. Baek scones at 425°F for 15 to 20 minutes or until golden brown.
