Apricot Cream Cheese Scones
3 1/4 C. unbleached
1/2 C. sugar
2 1/2 t. baking powder
1/2 t. salt
8-ounce package cream cheese (cold)
1/2 C. (1 stick) cold butter
1 C. diced or slivered apricots
1 large egg
2 t. vanilla
1/4 C. milk
Sparkling white sugar for topping, if desired
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 milk.
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 will 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 sugar.
Place scones about 2 inches apart on an ungreased or parchment-lined baking
sheet. Bake them in a preheated 425-degree 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 curd. Yields about 18 medium-sized scones.