Apricot Scones

Cream:

3 oz cream cheese, softened

1 T confectioners’ sugar

½ t vanilla extract

¼-1/3 C whipping cream

 

Scones:

2 C all-purpose flour

1/4 C sugar

1 T baking powder

1/4 t salt

1/3 C cold butter or margarine

½ C B&R Farms Dried Apricots, chopped

½ C chopped pecans

1 t grated orange peel

1 C plus 2 Tbsp whipping cream, divided

10 oz B & R Farms Dried Apricot Preserves

 

In a small mixing bowl, 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 two hours.

For scones, combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peels. With a fork, rapidly stir in one 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 5-6” circle; cut each circle into eight wedges. Place 1” apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375F for 13-15 minutes or until a toothpick comes out clean. Serve with Devonshire cream and B & R Farms Dried Apricot Preserves.

Makes: 16 scones and 1 cup cream