Apricot Cream Cheese Scones

• Vegetarian

• Produce

  • 1 cup Dried apricots

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 3 1/4 cups Pastry flour blend
  • 1/2 tsp Salt
  • 1 Sparkling sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 (8 ounce package Cream or neufchatel cheese
  • 1/4 cup Milk

Found on kingarthurflour.com

Description

Ingredients

• 3 1/4 cups Pastry Flour Blend, or King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8 ounce) package cream or Neufchatel cheese
• 1/2 cup (8 tablespoons) cold unsalted butter
• 1 cup diced dried apricots
• 1 large egg
• 2 teaspoons vanilla extract or 1/2 teaspoon Fiori di Sicilia
• 1/4 cup milk, plus 1 to 2 tablespoons more, if needed
• sparkling sugar for garnish, optional

Directions

• Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. 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. Stir in the apricots. In a separate container, whisk together the egg, vanilla and milk. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened. 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. Cut the dough into squares, wedges, or diamonds. 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. Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Nutrition