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Apricot Scones

Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin

16 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

DEVONSHIRE CREAM:
1 package (3 ounces) cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange peel
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice

Directions

For Devonshire cream, in a large bowl, beat the cream cheese,
confectioners' sugar and vanilla until fluffy. Gradually beat in
enough cream to achieve a spreading consistency. Cover and chill for
at least 2 hours.
For scones, combine the dry ingredients in a large bowl. Cut in
butter until mixture resembles fine crumbs. Add the apricots, pecans
and orange peel. With a fork, rapidly stir in 1 cup whipping cream

2 of 2

Apricot Scones (continued)

Directions (continued)

just until moistened.
Turn onto a floured surface; knead 5-6 times. Divide in half; shape
each into a ball. Flatten each ball into a 6-in. circle; cut each
circle into eight wedges. Place 1 in. apart on an ungreased baking
sheet. Brush with remaining whipping cream.
Bake at 375° for 13-15 minutes or until a toothpick inserted near
the center comes out clean. Remove from pan to a wire rack. Serve
warm with Devonshire cream and jam. Yield: 16 scones (1 cup
cream).

Nutrition Facts: 1 serving (1 each) equals 230 calories, 16 g fat (8 g saturated fat), 44 mg cholesterol, 177 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.