• 1

  Preheat oven to 400°F.

• 2

  Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl.)

• 3

  Cut cream cheese into flour mixture and by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal.

• 4

  Whisk egg with milk. Add egg mixture to dry mix in food processor reserving about one Tablespoon. Pulse just until dough comes together (or create a well in dry ingredients, add egg mixture and stir just until moistened). Stir in apricots.

• 5

  Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾-inch thick. Cut into 8 wedges (or cut 8 rounds with 3-inch biscuit cutter) and place on a parchment lined or buttered baking sheet.

• 6

  Brush with reserved egg mixture. Bake 12 to 15 minutes or until golden brown. Serve warm and spread with lots of Challenge Butter.

Notes

• !

  Cream cheese scones are moister and lighter and over mixing is much less of a problem.