Apricot Cream Cheese Scones
Source of Recipe
King Arthur's Baking Catalog
List of Ingredients
3-1/4 C. flour
1/2 C. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
8-oz. pkg. cream cheese (cold)
1/2 C. cold butter
1 C. diced or slivered apricots
1 large egg
2 tsp. vanilla
1/4 C. milk
1/4 C. Sparkling white sugar (for sprinkling on top)
Recipe
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 the dough, the tougher it'll 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 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 a ungreased or parchment-lined baking sheet. Bake them in a preheated 425*F oven for 8 minutes. Turn the oven off, leave the door closed, and continue baking for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.
Enjoy!
Yield: about 18 medium-sized scones
(note: I could never bake these at 425*F in my ovenWay too hot so adjust accordingly to your own oven)
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