3 1/4 C. unbleached all-purpose flour

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.