Apricot Scones Recipe

Ingredients:

3 oz of softened creamcheese
1/2 tsp of extract (vanilla)
1/4-1/3 c of whipped cream plus 3 Tbsps
1 Tbsp of icing sugar
2 c of flour (all-purpose)
1 Tbsp of baking powder
1/3 c of butter (cold)
1/4 c of sugar (granulated)
1/4 tsp of salt
1/2 c of pecans; chopped
1/2 c of dry apricots; chopped
1 tsp of orange rind; grated
Choice of jam

Instructions:

For Devonshire Cream: Beat icing sugar, extract and creamcheese in small bowl ’til fluffy. Beat in gradually small amounts of cream, enough to have a smooth consistency. Chill covered for a minimum of two hours.

For Scones: Mix flour, sugar, baking powder and salt together. Cut butter in ’til mixture forms fine-textured crumbs. Mix pecans, orange rind and apricots. Using your fork, stir rapidly a cup of whipped cream ’til moistened.

Turn out into floured working surface and knead for 5-6 times. Cut into half and shape both parts into dough balls.

Have each dough ball flattened into 6-inch sized circle. Slice every circle to 8 wedges. Arrange one-inch apart from each other on plain bake sheet. Coat w/ remaining whipped cream.

Oven at three hundred seventy five degrees Fahrenheit for 13-15 mins.

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