Apricot Cream Cheese Scones
3 1/4 cups Mellow Pastry Blend OR King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8-ounce package cream cheese (cold)
1/2 cup (1 stick) cold butter
1 cup diced or slivered apricots
1 large egg
2 teaspoons vanilla or 1/2 teaspoon fiori di sicilia ( Italian flavoring )
1/4 cup milk
Sparkling white sugar, for topping
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
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. Remember: an iron fist in a velvet glove does the trick!
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.
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.
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
Yield: about 18 medium-sized scones.