Ingredients
DEVONSHIRE CREAM:3 ounces cream cheese, softened1 tablespoon confectioners’ sugar1/2 teaspoon vanilla extract1/4 to 1/3 cup heavy whipping creamSCONES:2 cups all-purpose flour1/4 cup sugar1 tablespoon baking powder1/4 teaspoon salt1/3 cup cold butter1/2 cup chopped dried apricots1/2 cup chopped pecans1 teaspoon grated orange zest1 cup plus 2 tablespoons heavy whipping cream, dividedJam of your choice
Preparation
For Devonshire cream, in a large bowl, beat the 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 large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. 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 inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.
