This sweet recipe comes from innkeeper Brian’s Aunt Janny! Perhaps these scrumptious scones will be a breakfast item when you come to stay?

Apricot and White Chocolate Chip Scones

2 cups flour
3 Tbsp sugar
3 tsp baking powder
2 tsp grated orange peel
½ tsp salt
½ cup chopped dried apricots
½ cup white vanilla baking chips
1 1/3 cup whipping cream

Topping

1 cup powdered sugar
2-3 Tbsp orange juice

Heat oven to 400 degrees.
Light grease a cookie sheet or use parchment paper.
Mix together first five ingredients until well blended.
Stir in apricots and chips.
Add all the whipping cream at once to the dry mix, blend until moist.
On lightly floured surface, kneed the dough 6-7 times.
Divide in half. Cut each half in half. Then cut 6 wedges – total of 12 pieces.
Place 2” apart on cookie sheet.
Bake 10-13 minutes until light golden brown.
Cool 5 minutes.
Drizzle with topping when scones are still warm.
These keep well in sealed container.