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Apricot Scones

Total Time

Prep: 20 min. Bake: 15 min.

Makes

16 scones (1 cup cream)

Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
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Ingredients

  • DEVONSHIRE CREAM:
  • 3 ounces cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/3 cup heavy whipping cream
  • SCONES:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans
  • 1 teaspoon grated orange zest
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • Jam of your choice

Directions

  1. For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.
  2. For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened.
  3. Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream.
  4. Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

Nutrition Facts

1 scone with 1 tablespoon cream: 230 calories, 16g fat (8g saturated fat), 44mg cholesterol, 177mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 3g protein.

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