The Butter Within

Where have I been lately?



Hiding from the world while eating delicious, delicious things without sharing a word about them!  I decided the best way to make up for my absence is with a treat-yourself-recipe for scones: the hidden gem of the pastry world.


They're like buttered toast but the butter is already in the bread - how could you not love them?


Yes, with a Paula-Dean-style description like that you can be sure these come with a hefty caloric tag.  While I think we should usually usually opt for a low-fat-low-sugar breakfast, I am one of those firm believers that being healthy includes giving yourself a treat every now and then.  These "cream cheese" and apricot scones are top notch for a sweet cheat-treat.  The creaminess gives the dough a super rich and savory flavor while the apricots and hint of vanilla brighten each bite for a delicious start to these cold fall days.  No judgement to those of you who add a little more butter on before eating.


Bon appetit!

Apricots and Cream Scones

Ingredients

• 1 1/2 c wheat flour
• 1 1/2 c white flour
• 1 1/2 t salt
• 1 T baking powder
• 1/2 c butter, room temperature
• 3/4 package neufchatel cheese (for lower fat) or cream cheese, room temperature
• 3/4 cup milk
• 1 egg, room temperature
• 1 t vanilla

Combine

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk the flours, salt, and baking powder together.
3. Use your hands or a pastry cutter to blend the butter and cream cheese into the flour mixture until it is evenly a crumbly consistency.
4. In a separate mixing bowl whisk the milk, egg, and vanilla.
5. Fold the milk mixture into the flour mixture and knead a few times until well combined but not too sticky.
6. Sprinkle some flour on a clean tea towel or cutting board and use this as a surface to shape the dough into disk or square.  Cut the dough into 6-8 even sized wedges or squares.
7. Spread around the baking sheet and bake for 10-15 minutes.  They are done when they are just browning on top and when they are springy rather than squishy when pressed lightly.
8. Enjoy!