Secret Recipes

Apricot Scones

Devonshire Cream

• 3 ounces cream cheese, softened
• 1 Tbsp confectioners' sugar
• 1/2 tsp vanilla extract
• 1/4 to 1/3 cup whipping cream

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

Scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/3 cup cold butter or margarine
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans
• 1 tsp grated orange peel
• 1 cup plus 2 Tbsp whipping cream, divided jam of your choice

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel.

With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5 or 6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-inch circle; cut each circle into eight wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream.

Bake at 375° F for 13 to 15 minutes or until a wooden pick comes out clean.

Serve with Devonshire Cream and jam.

Servings:

16 scones