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–+ servings

Apricot Cream Cheese Scones

Tender, delicate scones with dried apricots and cream cheese for added richness.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 31 minutes
Course Breakfast, Brunch
Servings 18 scones

Ingredients
  

Scones

  • 3 1/4 cups King Arthur Pastry Flour Blend 367g; or 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar 99g
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 8-ounce package cream cheese or Neufchâtel cheese 227g
  • 8 tablespoons unsalted butter 113g, cold
  • 1 cup dried apricots 128g, diced
  • 1 large egg
  • 2 teaspoons vanilla extract or 1/2 teaspoon Fiori di Sicilia
  • 1/4 cup milk 57g, plus 1 to 2 tablespoons more if needed
  • coarse sparkling sugar for garnish, optional

Instructions
 

  • Preheat the oven to 400°F. Have an ungreased baking sheet ready, or line it with parchment.
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • Cut in the cream cheese and cold butter until the butter pieces are about pea-sized.
  • Stir in the diced dried apricots.
  • In a separate container, whisk together the egg, vanilla (or Fiori di Sicilia), and milk.
  • Add the wet mixture to the dry ingredients and stir with a fork just until the dough is evenly moistened.
  • Turn the dough onto a floured piece of parchment or waxed paper. Fold it over several times until it holds together, then pat into a square or circle about 3/4 inch thick.
  • Cut the dough into squares, wedges, or diamonds.
  • Lightly brush the tops with milk and sprinkle with coarse sparkling sugar if desired. Arrange about 2 inches apart on the prepared baking sheet.
  • Bake until the tops are light golden brown, about 18 minutes. Serve warm.

Notes

Freezer tip: After mixing and cutting, freeze the unbaked scones on a baking sheet, then transfer to an airtight container. Bake from frozen after brushing with milk and adding sugar; allow about 5 extra minutes. Serving suggestion from the source: clotted cream with jam or raspberry curd.
Keyword apricot, cream cheese, scones
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