Apricot Scones

 

Devonshire Cream 3 ounces cream cheese, softened 1 tablespoon confectioners' sugar 1/2 teaspoon 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 tablespoon baking powder 1/4 teaspoon salt 1/3 cup cold butter or margarine 1/2 cup chopped dried apricots 1/2 cup chopped pecans 1 teaspoon grated orange peel 1 cup plus 2 tablespoons 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 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.

Serve with Devonshire Cream and jam.

Yields 16 scones.