Ingredients and Directions


Devonshire Cream

3 ounces cream cheese, softened

1 tablespoon confectioners' sugar

1/2 teaspoon vanilla extract

1/4 to 1/3 cup whipping cream

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla extract until fluffy.

Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.

Scones

2 cups all−purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter or margarine

1/2 cup chopped dried apricots

1/2 cup chopped pecans

1 teaspoon grated orange peel

1 cup plus 2 tablespoons 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 or 6 times. Divide in half; shape each into a ball.

Flatten each ball into a 6−inch circle; cut each circle into eight wedges. Place 1 inch apart on an

ungreased baking sheet. Brush with remaining whipping cream. Bake at 375 degrees F for 13 to 15

minutes or until a wooden pick comes out clean.

Serve with Devonshire Cream and jam.

Yields 16 scones

Source : http://freecookingrecipes.net