Raspberry and cream cheese have always paired well together. As filling for these tender, apricot-studded scones, they make a colorful sandwich: an all-in-one breakfast treat.
Preheat the oven to 400°F. Grease or line two baking sheets with parchment.
To make the scones: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Work in the cold cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal. Stir in the apricots.
In a separate bowl, whisk together the egg, vanilla, and milk. Combine the liquid and dry ingredients, stirring just until the dough comes together.
Turn the dough out onto a floured work surface and fold it over several times, until it holds together. Divide the dough into four equal pieces; pat each piece into an 8" disk, or pat each piece into an 8" round cake pan lined with plastic wrap to form a perfect circle. Use the plastic to pull the dough circle out of the pan.
To make the filling: Whisk together the Instant ClearJel or cornstarch and sugar, then stir into the jam.
To assemble: Place two of the circles on the prepared baking sheet. Spread half of the jam on each, leaving a 1/2" border around the edge, and place the remaining circles on top. Chill the two rounds, uncovered, in the freezer for 30 minutes; this will make them much easier to handle. Once the rounds are chilled, use a serrated knife to cut each disk into eight wedges, wiping off the blade between each slice for a clean cut. Separate the wedges a little.
Brush the tops lightly with milk, and sprinkle with sugar. Bake for 20 to 22 minutes, until the scones are a light golden brown. Remove them from the oven and serve hot, with clotted cream if desired.
