We love the bright flavor and color of apricots in scones; cream cheese lends these added richness. We also love using our Pastry Flour Blend. Its lower protein content yields a final product that's more tender and delicate than that of a higher protein flour.
Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment.
In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.
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.
Stir in the apricots.
In a separate container, whisk together the egg, vanilla and milk.
Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
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.
Cut the dough into squares, wedges, or diamonds.
Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet.
Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.
