We've shared an apricot scone recipe on the blog before (Click HERE for our Apricot Scones with Apricot Honey Butter recipe) but this one needs its own post.
See... this one has cream cheese.
Have you ever made a scone with cream cheese? Well, you need to.
They turn out like a regular buttery, flaky scone BUT with this amazing richness that puts them over the top. Plus, fresh apricots in a scone is brilliant.
Apricot Cream Cheese Scones
31/2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp baking soda
1 (8oz) pkg cream cheese, chilled
1/2 cup butter, chilled
1 cup fresh apricots, diced
1/3 cup buttermilk
2 -3 Tbsp sugar
Preheat oven to 400. Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 butter knives, cut in the cream cheese and butter until mixture resembles coarse crumbs. Stir in the apricots.
In a smaller bowl, whisk together the egg and buttermilk. Mix into the crumbs until stiff dough forms. (If dough seems a little sticky add a touch more flour, if it seems too dry, add a bit more buttermilk.) Pat into an 8 inch circle.
Move onto prepared baking sheet. Cut into 8 wedges and pull apart just a little bit.
Sprinkle with sugar.
Cook at 400 for about 15 - 20 minutes, until tops are golden brown and center appears dry.
Remove from heat and let cool on wire rack.
Serve warm or room temp.
Great with a little butter, or even Apricot Honey Butter (recipe HERE), or some clotted cream.
Flaky, buttery, rich, crumbly - scones are perfect any time.
FYI - you can also pat the dough out until it is about an inch thick then use a biscuit cutter to cut out scones, instead of leaving them in a big circle.
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