Cream Cheese Apricot Scones

This quick-baking handful of goodness incorporates cream cheese for a richer, moist texture and bits of dried apricots for bursts of sweetness.

Love it!
24k
24931
Cream Cheese Apricot Scones
  1. 2 cups all-purpose flour
  2. ¼ cup sugar
  3. 1 teaspoon baking powder
  4. ½ teaspoon baking soda
  5. ½ teaspoon salt
  6. 1 package (8 oz) Challenge Cream Cheese, cut into cubes
  7. 1 large egg
  8. 2 Tablespoons milk
  9. ⅓ cup chopped dried apricots
  1. 1

    Preheat oven to 400° F.

  2. 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. 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. 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 & stir just until moistened). Stir in apricots.

  5. 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. 6

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

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

Source: Challenge Home Economist

Comments

Add Comment

Just made these. My first scones! I think they turned out pretty good.

4

Heather