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.



15 minutes






  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 package (8 ounces) cream cheese, cut into cubes
  • 1 large egg
  • 2 Tablespoons milk
  • ⅓ cup chopped dried apricots


  • 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.


  • !

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

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