Apricot and Cream Cheese Scones Recipe
This recipe comes from the King Arthur Flour site. Since this was traditionally a brand found only on the East Coast, Marg must have gotten the recipe from a visitor to Arabella’s B&B. 🙂
3¼ cups All-Purpose Flour
½ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
1 (8 ounce) package cream or Neufchatel cheese
½ cup (1 stick) cold unsalted butter
1 cup diced dried apricots
1 large egg
2 teaspoons vanilla extract
¼ cup milk, plus 1 to 2 tablespoons more, if needed
Sparkling sugar for garnish, optional
1) Preheat the oven to 400°F. Prepare your baking sheet – I always use my pizza stone for scones but you can also use an ungreased baking sheet, or line a baking sheet with parchment for no-stick ease of removal.
2) In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.
3) Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.
4) Stir in the apricots.
5) In a separate container, whisk together the egg, vanilla and milk.
6) Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
7) Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4″ thick square or circle. The important thing in making scones of any kind is to keep the dough cold and not to over-work it.
8) Cut the dough into squares, wedges, or diamonds.
9) Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet.
10) Bake for 18 minutes, until the tops are light golden brown.