BM# 51 — Baking Marathon: Day 15
Bake of the Day: Breakfast — Apricot Cream cheese Scones
I love making scones because they come together very easily and are relatively quick to bake. Also they need all cold ingredients — so there’s no need to wait for the ingredients to come to room temperature (or worry about the melted butter that you hurriedly wanted to bring to room temperature in the microwave).
Scones from some of the bakeries are very heavy, dense and flavorless. But I am very tried so far happy with the scone recipes I’ve tried so far. They are not very dense and quite flavorful.
I’ve posted scones made with cream before and today’s are made with cream cheese. Full fat or low fat cream cheese can be used and like other scone recipes, these are easy to put together and quick to bake.
Dried apricots are perfect because they are slightly sour and sweet at the same time — a perfect foil to the rich buttery creaminess of the scones. Also this recipe makes a lot of scones, so either half the recipe or freeze the scones for later use or share them with family & friends 🙂
Recipe from King Arthur Flour: