Double-Apricot Breakfast Scones with Mock Devonshire Cream

Flaky, layered breakfast scones bursting with sweet dried apricots, finished with a light Mock Devonshire Cream, apricot preserves, and crunchy toasted almonds for a decadent morning treat.

Recipe Information

Total Time:

Yield:

10 scones

Ingredients

Scones

3 cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

12 tablespoons cold Irish unsalted butter, cut into ½-inch pieces (6 ounces)

1 cup half-and-half, plus additional for brushing

1½ teaspoons almond extract

½ cup finely chopped dried apricots, divided

Coarse white sugar

3 tablespoons apricot preserves, melted

Toasted slivered almonds, for garnish

Mint leaves, for garnish

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Mock Devonshire Cream

3 ounces cream cheese, softened

2½ teaspoons granulated sugar

Pinch salt

¾ cup heavy whipping cream

Directions

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
For scones, in a large bowl whisk together flour, granulated sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
Add 1 cup half-and-half and almond extract all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it four to six times or just until the dough holds together.
On a lightly floured surface, gently roll dough into a 12×9-inch rectangle. Cut rectangle crosswise into thirds.
Transfer one piece of dough to the prepared baking sheet; sprinkle ¼ cup apricots on top. Top with another piece of dough; sprinkle remaining ¼ cup apricots on top. Top with remaining piece of dough to form three layers.
Pat or lightly roll dough stack to ¾ inch thick. Using a large, floured knife, cut rectangle into 10 small pieces; do not separate pieces. Lightly brush with additional half-and-half; sprinkle with coarse sugar.
Bake 25 to 28 minutes or until edges begin to turn golden and internal temperature reaches 200°F to 205°F. Transfer large rectangle scone on parchment paper to a wire rack; cool slightly.
Meanwhile, for Mock Devonshire Cream, in a small bowl beat cream cheese, sugar and salt with an electric mixer on medium until fluffy. Add whipping cream; beat on low until combined, then on high until stiff peaks form (tips stand straight).
Place the large rectangle scone on a serving platter; spread Mock Devonshire Cream over top. Drizzle with melted apricot preserve; slightly swirl into cream topping, if desired. Garnish with toasted almond and mint leaves, if desired. Separate pieces to serve.