Apricot Cream Cheese Scones |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already! Ingredients:
3 1/4 cups unbleached all-purpose flour |
1/2 cup granulated sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
8 ounces package cream cheese (cold) |
1/2 cup cold butter |
1 cup diced dried apricot |
1 large egg |
2 teaspoons vanilla |
1/4 cup milk |
sparkling white sugar, for topping |
Directions:
1. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
2. Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
3. Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
4. Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
5. Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.
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