Scones have now become one of my favorite pastries. They don’t require planning ahead and can be made in less than an hour from start to finish. And though many think of a scone as a breakfast treat, I very much enjoy them as a dessert warmed and topped with a pat of Earth Balance Buttery Spread. What sets these scones apart, is the rich flavor from the cream cheese. This creates a very tender and moist crumb. The house is filled with wonderful aromas as they bake. Having tried numerous recipes I can now say that I can’t imagine a better scone than this one.
The original recipe calls for dried apricots. I have made the scones with apricots and cherries. Both versions are excellent so use what’s readily available or make a double batch, half with cherries and the other half with apricots. These scones freeze well.
Turkish apricots are soft and sweet which makes them ideal for baked goods and for snacking.
- 3¼ cups all-purpose flour (390 grams)
- ½ cup granulated sugar (99 grams)
- 2½ teaspoons baking powder
- ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
- 1 (8 ounce) container cold Green Valley lactose free cream cheese (or regular cream cheese)
- ½ cup (8 tablespoons) cold Earth Balance Buttery Sticks (or unsalted butter)
- 1 cup coarsely chopped dried cherries or diced apricots (150 grams)
- ¼ cup lactose free milk (or regular milk)
- 1 large egg
- 1½ teaspoons vanilla extract
- For the glaze
- 1 cup powdered sugar
- 2 - 2½ tablespoons fresh orange juice
- sparkling sugar for garnish, optional
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Cut in the cream cheese and butter, using a pastry blender, fork, or your fingers, until the chunks of butter are the size of peas. Stir in the cherries or apricots.
- In a small bowl whisk together the milk, egg and vanilla. Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.
- Turn the dough onto a floured work surface and fold it over several times, until it holds together. Pat the dough into a ¾" thick rectangle. Cut the dough in to 14 squares or 16 for smaller scones. Bake on the middle rack for about 13 minutes, until the tops are light golden brown and a toothpick inserted in the center comes out clean. Remove scones to a cooling rack and cool completely.
- Whisk powdered sugar with orange juice until smooth. The glaze should be thick yet easy enough to drizzle over the scones with a spoon. Once the scones are completely cool, drizzle or brush glaze over the tops and immediately sprinkle on the sugar if using.
