Alyssa and I tried the recipe from the back of the free diced dried apricots I got from King Arthur Flour. We really enjoyed these scones—they are tender and delicious. I was a little afraid the dough wasn’t going to come together—it seemed very stiff. But then, magically, it all came together. The little nuggets of apricots are delightful in the scones.
3 ¼ cups pastry flour or unbleached all-purpose flour
½ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
8-ounce package cream cheese, cold
½ cup cold butter
1 cup diced or slivered dried apricots
1 large egg
2 teaspoons vanilla
¼ cup milk
Sparkling white sugar, for topping (optional)
Preheat the oven to 375°F. Grease a baking sheet or line with parchment paper.
Whisk together the flour, sugar, baking powder and salt (or pulse ingredients together in food processor with chopping blade). Cut in the cream cheese and butter, with a fork or pastry blender or by pulsing in the food processor, until everything is crumbly, then stir in the apricots.
In a separate bowl, whisk together the egg, vanilla, and milk.
Add the wet ingredients to the dry ingredients in a large bowl and stir just until the dough becomes cohesive.
Place dough on the baking sheet, and pat it into an 8-inch to 9-oinch circle. Cut circle into 8 wedges and separate them. Brush the tops lightly with milk and sprinkle with sugar.
Bake in the upper third of the oven for 16 to 20 minutes, until scones are light golden brown. Remove from the oven, wait 5 minutes, and serve warm.
Yield: 8 large scones.
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