Apricot Scones

Instructions

1. 1

   In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy.

2. 2

   Gradually beat in enough cream to achieve a spreading consistency.

3. 3

   Cover and chill for at least 2 hours.

4. 4

   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.

5. 5

   Cut in butter until mixture resembles fine crumbs.

6. 6

   Add apricots, pecans and orange peel.

7. 7

   With a fork, rapidly stir in 1 cup whipping cream just until moistened.

8. 8

   Turn onto a floured surface; knead 5 or 6 times.

9. 9

   Divide in half; shape each into a ball.

10. 10

    Flatten each ball into a 6-inch circle; cut each circle into eight wedges.

11. 11

    Place 1 inch apart on an ungreased baking sheet.

12. 12

    Brush with remaining whipping cream.

13. 13

    Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.

14. 14

    Serve with Devonshire Cream and jam.

15. 15

    Yields 16 scones.