Apricot Scones

By Gilmore

Ingredients

• DEVONSHIRE CREAM:
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 to 1/3 cup heavy whipping cream
• SCONES:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans
• 1 teaspoon grated orange peel
• 1 cup plus 2 tablespoons heavy whipping cream, divided
• Jam of your choice

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

For Devonshire cream, beat cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

For scones, combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened.

Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream.

Bake at 375° for 13-15 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam. Yield: 16 scones (1 cup cream).