Devonshire Cream: In a small mixing bowl, beat cream cheese, confectioners'
sugar and vanilla extract until fluffy.
Gradually beat in enough cream to achieve a spreading consistency.
Cover and chill for at least 2 hours.
Scones: Combine the dry ingredients in a bowl.
Cut in butter until mixture resembles fine crumbs.
Add apricots, pecans and orange peel.
With a fork, rapidly stir in 1 cup whipping cream just until moistened.
Turn onto a floured surface;
knead 5 or 6 times. Divide in half; shape each into a ball. Flatten each ball
into a 6-inch circle; cut each circle into eight wedges. Place 1 inch apart
on an ungreased baking sheet.
Brush with remaining whipping cream.
Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes
Serve with Devonshire Cream and jam.
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