Devonshire Cream:
1 package (3 ounces) cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup whipping cream
Scones:
2 cups all purpose flour
1/4 cup 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
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. For scones, 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 each 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 for 13-15 minutes or until a toothpick comes out clean. Serve with Devonshire cream and jam. Yield: 16 scones (1 cup cream).