Bread Recipes
Cream Cheese Apricot Scones
Cream Cheese Apricot Scones are moist and light scones flecked with apricot.
Bake: 15 min | Yield: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 ounce) package Challenge Cream Cheese, cut into cubes
- 1 large egg
- 2 tablespoons milk
- 1/3 cup chopped dried apricots
Instructions
- Heat oven to 400 degrees F.
- Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).
- Cut cream cheese into flour mixture and by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal.
- Whisk egg with milk. Add egg mixture to dry mix in food processor reserving about one tablespoon. Pulse just until dough comes together (or create a well in dry ingredients, add egg mixture and stir just until moistened). Stir in apricots.
- Turn dough onto floured surface and pat into 8-inch circle, approximately 1/2 to 3/4- inch thick. Cut into 8 wedges (or cut 8 rounds with 3-inch biscuit cutter) and place on a parchment lined or buttered baking sheet.
- Brush with reserved egg mixture.
- Bake for 12 to 15 minutes or until golden brown.
- Serve warm and spread with lots of Challenge Butter.
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Challenge Home Economist