Print Recipe

Apricot Scones


Devonshire Cream

  • 3 ounces cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/3 cup whipping cream


  • 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


  1. Devonshire Cream: In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy.
  2. Gradually beat in enough cream to achieve a spreading consistency.
  3. Cover and chill for at least 2 hours.
  4. Scones: Combine the dry ingredients in a bowl.
  5. Cut in butter until mixture resembles fine crumbs.
  6. Add apricots, pecans and orange peel.
  7. With a fork, rapidly stir in 1 cup whipping cream just until moistened.
  8. 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.
  9. Brush with remaining whipping cream.
  10. Bake at 375 degrees F for 13 to 15 minutes or until a wooden pick comes out clean.
  11. Serve with Devonshire Cream and jam.

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