"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scones - Apricot with Devonshire Cream Recipe

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This recipe for Scones - Apricot with Devonshire Cream, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007



2 cups flour
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon baking powder
6 tablespoons cold butter
1 egg
cup buttermilk or cup half and half
1 cup dried apricots, chopped
Nuts and/or raisins

Combine first 4 ingredients. Cut in butter. In another bowl combine egg and buttermilk. Blend flour mixture with egg mixture and add chopped apricots. Add nuts and/or raisins, if desired. Roll into a 9-inch circle and cut into 8 wedges or cut with a biscuit cutter. Place on a greased pan about 1-inch apart. Bake at 375 degrees for 15 minutes. Serve with Devonshire Cream (recipe follows) and strawberry jam.

Devonshire Cream
1 3-ounce cream cheese, softened
1 tablespoon confectioner's sugar
teaspoon vanilla
- 1/3 cup whipping cream

In a mixing bowl, beat cream cheese, confectioner's sugar and vanilla. Beat in enough cream to achieve spreading consistency. Chill 2 hours.




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