Last week, I posted an apricot pastry I am making for my mother in law on Mother’s Day. She absolutely loves everything apricot flavored! I have been making these apricot cream scones for her for special occasions for the last few years. I will be hosting her for a Mother’s Day brunch this year that will include the apricot pastry from last week and these apricot cream scones. The first time I made them, I did not think I would love them since I am not a huge apricot fan. However, they are amazing! I am so glad I tried them! They are incredibly fluffy, moist, and very tender. The little bits of dried apricot throughout the scones give them a delicious sweet bite. Spreading a bit of faux clotted cream and jam on the scones bring these apricot cream scones to an “out of this world,” level.
This recipe can be very versatile. Any dried fruit would work well with the tender, fluffy scone. I look forward to trying this recipe with dried strawberries next! I use a pastry flour called Perfect Pastry Blend from King Arthur Flour. I do think it lends a bit to the tenderness of this scone, but you can use all purpose flour as well. The cream cheese and butter also lend to the tenderness, so using all purpose flour should be just fine.
Apricot Cream Scones
3 1/4 cups Perfect Pastry Blend, or All-Purpose Flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) package cream or Neufchatel cheese
1/2 cup (1 stick) cold unsalted butter
1 cup diced dried apricots
1 large egg
2 teaspoons vanilla extract
1/4 cup milk, plus 1 to 2 tablespoons more, if needed
Sparkling sugar for garnish, optional
1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.
3. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.
4. Stir in the apricots.
5. In a separate bowl, whisk together the egg, vanilla and milk.
6. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
7. Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4″ thick square or circle.
Faux Clotted Cream
½ cup cold heavy whipping cream
1 tablespoon confectioners’ sugar
1 tablespoon sour cream
1. In a small bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form.
2. Add sour cream, beating at low speed until incorporated.
Serve immediately, or refrigerate in a covered container for up to a day.
*Be sure to start with very cold butter and cream cheese. It is important to keep the ingredients cold.
*To make ahead, prepare the scones through step 9. Place the baking sheet in the freezer for one hour. Then put the scones in a plastic freezer bag. You can bake them right from the freezer when needed. They may take a few minutes longer to bake.
Bake and Share Ideas:
1 .Bake your mom, mother-in-law, or special aunt/friend in your life apricot cream scones for Mother’s Day
2. Make a batch of apricot cream scones to keep in the freezer. When you have a friend that needs a pick me up, bake a few and deliver them or invite your friend over for tea/coffee and scones.