Apricot Cream Cheese Scones
Karen Gosselin, pictured above at her Spring Street Market & Café, generously shared this recipe for a café favorite.
Ingredients
DOUGH
- 4 cups (500 grams) flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) cold butter
- 2 eggs
- 1 cup sour cream
- ½ teaspoon orange extract
- 1¾ cups chopped, dried apricots
- Turbinado sugar (for topping)
FILLING
- 8 ounces cream cheese, room temperature
- ½ cup sugar
Instructions
- Combine the dough’s dry ingredients in a large bowl.
- Grate the cold butter directly into the dry ingredients.
- Mix well with a pastry blender or fork until mixture is the size of frozen peas.
- Add the dough’s wet ingredients and apricots, blending with a fork just until it holds together. Chill the dough for approximately 15 minutes while you clean the counter.
- Combine the cream cheese and sugar, blending well in a mixer.
- Preheat oven to 425°. Cover a baking tray with parchment paper and spray with baking spray.
- Separate the dough into 4 pieces. Working with the first section, pat into a circle of about 7 or 8 inches. Do not use rolling pin. Top with half of the cream cheese mixture. Pat the second section into a circle big enough to cover the first circle.
- Using a board scraper, cut the scones into 6 triangles. Place on prepared baking tray, top with turbinado sugar, and bake for 15 minutes. Repeat with the remaining scone dough. Enjoy!