Preheat the oven to 400°F. Lightly grease or line a baking sheet with parchment.

In a mixing bowl, whisk together flour, sugar, baking powder and salt.

Cut in the cream cheese and butter, using a pastry cutter or fork or your fingers, until the chunks of butter are the size of peas.;

Stir in the dried apricots.

In another mixing bowl, whisk together eggs, vanilla and milk.

Add the wet ingredients to the dry ingredients and mix gently until the mixture comes together and holds the shape. Pat the dough into a ¾” thick square or circle.

Cut the dough into squares, wedges or diamonds.

Brush the tops lightly with milk and sprinkle with sparkling or demerera sugar, if desired. Place the scones about 2″ apart on the prepared baking sheet.

Bake for 18 minutes or until the tops are light golden brown.

Serve hot, with clotted cream and jam.