Apricot Cream Cheese Scones (adapted from King Arthur Flour)
1 3/4 cups all-purpose flour
1/4 cup sugar
zest of one orange
1 1/2 tsp baking powder
1/4 teaspoon salt
4 oz (half package) cream cheese, cold
4 Tb cold unsalted butter
1/2 cup diced dried apricots
1 egg
1 tsp vanilla
1/4 cup milk, plus 1 to 2 Tb more, if needed
milk/cream and coarse sugar for garnish, optional
Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside. In a small bowl, rub the zest into the sugar.
In a large mixing bowl, whisk together the flour, orange 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 small peas. Stir in the apricots till well-coated with flour.
In a separate bowl (or glass measuring cup) whisk together the egg, vanilla and milk. Add the wet ingredients to the dry, and stir together until the dough is evenly moistened.
Turn the dough out onto a floured work surface, and fold it together several times, until it holds together and all floury bits are incorporated. Pat the dough into a circle, about 3/4 inch thick. Cut the circle into 6 or 8 wedges, depending on how big you want your scones. You can also divide into 2 circles to make mini scones!
Brush the tops lightly with milk/cream, and sprinkle with coarse sugar. Place the scones about 2 inches apart on the prepared baking sheet.
Bake for 15-18 minutes, until the tops are light golden brown. Let cool a few minutes, and serve warm!