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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin Ingredients:
devonshire cream: |
1 package (3 ounces) cream cheese, softened |
1 tablespoon confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 to 1/3 cup heavy whipping cream |
scones: |
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/3 cup cold butter |
1/2 cup chopped dried apricots |
1/2 cup chopped pecans |
1 teaspoon grated orange peel |
1 cup plus 2 tablespoons heavy whipping cream, divided |
jam of your choice |
Directions:
1. For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.
2. For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened.
3. Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream.
4. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam. Yield: 16 scones (1 cup cream).
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