Apricot Cream Cheese Scones

 

Please join me for some apricot tea and apricot cream cheese scones in the garden!  I'm using my hand painted plate and matching tea cup from my late Aunt Kitty. 

 

 

I filled my lantern with some matching flowers and used my Royal Doulton figurine that my dear Dad bought my Mom, and Mom gifted to me. 

 

 

 

 

 

I just can't seem to get enough scones to try...so many choices!  I noticed this recipe on King Arthur Flour awhile back and tried it.  Oh my, are they ever good!  One of our sons said, "That's the best scone I've ever had!"   One tip for making scones that King Arthur gives, is to put the unbaked scones in the freezer for 30 minutes, which gives a higher rise to the baked scones.  You also can fully freeze the unbaked scones, put them in freezer-proof bags, and then take out what is needed, when needed,  and bake.  The scones will require an additional 5 minutes of baking time from the frozen state.     Here's the recipe:

• 3 1/4 cups 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 (1 stick) cold unsalted butter
• 1 cup diced dried apricots
• 1 large egg
• 2 teaspoons vanilla extract (I think 1 t. of vanilla and 1 t. of almond would be good)
• 1/4 cup milk, plus 1 to 2 tablespoons more, if needed
• Sparkling sugar for garnish, optional

     

• 13 3/4 ounces Perfect Pastry Blend, or King Arthur Unbleached All-Purpose Flour
• 3 1/2 ounces granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces cream or Neufchatel cheese
• 4 ounces (1 stick) cold unsalted butter
• 4 1/2 ounces diced dried apricots
• 1 large egg
• 2 teaspoons vanilla extract or 1/2 teaspoon fiori di sicilia
• 2 ounces milk, plus 1 to 2 tablespoons more, if needed
• Sparkling sugar for garnish, optional
• 390g Perfect Pastry Blend, or King Arthur Unbleached All-Purpose Flour
• 99g granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 227g cream or Neufchatel cheese
• 113g (1 stick) cold unsalted butter
• 128g diced dried apricots
• 1 large egg
• 2 teaspoons vanilla extract or 1/2 teaspoon fiori di sicilia
• 57g milk, plus 28 to 2 tablespoons more, if needed
• Sparkling sugar for garnish, optional

1) Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment.

 

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.

 

8) Cut the dough into squares, wedges, or diamonds. (I then put the scones in the freezer for 30 minutes and proceeded with the next step,  or freeze all of them and put in freezer-proof bags).

 

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. Serve hot, with clotted cream and jam or raspberry curd.

 

I made 16 scones. 

 

I am sharing this with:

On the Menu Monday

Make It Pretty Monday

Tea Time Tuesday

Friends Sharing Tea
Let's Dish!

Full Plate Thursday
Share Your Cup
Tablescape Thursday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Seasonal Sundays 

               Thank you for your visit!  xo