B & R FARMS RECIPES
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Hollister, CA 95023-9009
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APRICOT SCONES

1 package (3ozs) cream cheese, softened
1 tblsp confectioners' sugar
½ tsp vanilla extract
1/4 to 1/3 cup whipping cream
Scones:
2 cups all-purpose flour
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt
1/3 cup cold butter or margarine
½ cup B&R Farms Dried Apricots diced
½ cup chopped pecans
1 tsp grated orange peel
1 cup plus 2 tablespoons whipping cream, divided
1 jar B & R Farms Dried Apricot Preserves

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 two hours. For scones, combine the dry ingredients in a bowl. Cut the butter until mixture resembles fine crumbs. Add B&R Farms diced apricots, pecans and orange peels. With a fork, rapidly stir in one cup whipping cream just until moistened. Turn onto a flowered surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 5-6 in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375F for 13-15 minutes or until a toothpick comes out clean. Serve with Devonshire cream and apricot preserves.
Makes: 16 scones (1 cup cream)