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Dried apricots are perfect because they are slightly sour and sweet at the same time -- a perfect foil to the rich buttery creaminess of the scones. Also this recipe makes a lot of scones, so either half the recipe or freeze the scones for later use or share them with family & friends :-)


Servings

18 scones

Total time

40 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • 2 cups all purpose flour
  • 1¼ cups whole wheat flour
  • cod, halibut, hake or tilapia filet
  • 2½ tsps baking powder
  • cod, halibut, hake or tilapia filet
  • 1 oz 8 . packages Cream cheese
  • 1 unsalted butter
  • 1 cup apricots
  • 1 egg
  • 2 tsp vanilla extract
  • cod, halibut, hake or tilapia filet
  • sugar

Method

  1. Preheat the oven to 400°F. Lightly grease or line a baking sheet with parchment.
  2. In a mixing bowl, whisk together flour, sugar, baking powder and salt.
  3. Cut in the cream cheese and butter, using a pastry cutter or fork or your fingers, until the chunks of butter are the size of peas.
  4. Stir in the dried apricots.
  5. In another mixing bowl, whisk together eggs, vanilla and milk.
  6. Add the wet ingredients to the dry ingredients and mix gently until the mixture comes together and holds the shape. Pat the dough into a ¾" thick square or circle.
  7. Cut the dough into squares, wedges or diamonds.
  8. Brush the tops lightly with milk and sprinkle with sparkling or demerera sugar, if desired. Place the scones about 2" apart on the prepared baking sheet.
  9. Bake for 18 minutes or until the tops are light golden brown.
  10. Serve hot, with clotted cream and jam.