Monday, June 2, 2014

Cream Cheese & Apricot Scones


Let's have a little chat about scones, shall we? (You: yes let's!)

Where I come from - a scone (pronounced "scon") is round, and similar to an American "biscuit" but rarely made with buttermilk, and always uses butter as the fat. Is light, fluffy and fabulous with jam and whipped cream. Usually made plain, but sometimes involves raisins or dates. Or cheese on top.

Where I live NOW - a scone (pronounced "scoane") is... well, it's cake. It's usually a triangle, and almost always involves fruit, and is very unlikely to be improved by the addition of cheese. Generally speaking, they're sweet. 

So. What are these?  Well, they're delicious. 

Kind of like the NZ version of a scone. Kind of like the US version of a scone.  Different in that cream cheese (and a lot of it) is used rather than butter.

The husband said it had the perfect amount of fruit in it - he likes things to be balanced and not over done (I don't know why I love him sometimes. He's lucky I didn't try to add bacon).

It made 9 pretty decent sized scones for me - none survived the morning they were made.  Guess I better make them again, then? You should probably give them a go too. As always, the photos don't do it justice.

Source: Challenge Dairy

INGREDIENTS:

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 package (8 oz) cream cheese, cut into cubes
  • 1 large egg
  • 2 Tablespoons milk
  • ⅓ cup chopped dried apricots
 DIRECTIONS:

  1. Preheat oven to 400° F.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a food processor, blend for 8 seconds (or whisk together in a large bowl).
  3. Cut cream cheese into flour mixture and by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal.
  4. 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 & stir just until moistened - don't overmix). Stir in apricots. 
  5. Turn dough onto floured surface and pat into 8-inch circle, approximately ½ to ¾- inch thick. Don't overwork the dough, or your scones will be tough. No one likes tough scones.
  6. Use a glass, or a cutter if you have one…and cut into around 8 scones and spread on a baking stone, or greased cookie sheet an inch or two apart
  7. Brush with reserved egg.
  8. Bake 12 to 15 minutes or until golden brown. Serve warm and spread with lots of butter.





4 comments:

  1. I grew up on scones which I think were more similar to the Australian ones, so I don't think the second description describes all American scones. The ones I've had were not sweet, usually had currants or raisins, and ...hard, for lack of a better description. I think the variety you're referring to are a result of the whole "Starbucks generation" where scones have become a glorified muffin.

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  2. Hi Kylee, these scones look wonderful, love the apricot cream cheese combination.

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  3. Sounds divine! I'm digging the round scones too - not sure why the US versions usually are triangular?

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  4. I made these this afternoon, they were awesome!!

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