Melanie Dickerson's Cranberry Orange Scones

2 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 teas. salt
1/3 cup cold butter or magarine
1/2 cup dried apricots
1/2 cup chopped pecans
1 teas. grated orange peel
1 cup plus 2 Tbsp. whipping cream, divided
Jam of your choice

Combine the dry ingredients in a bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5-6 times. Divide in half; shape into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 degrees for 13-15 minutes or until a toothpick comes out clean.

Devonshire Cream
6 oz. cream cheese, softened
¼ cup confectioners’ sugar
1 tsp. vanilla extract
½ cup whipping cream
In a small mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

Note:  Amounts are approximate. Add sugar to your own taste.

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