Scones with apricots and cream cheese

Ingredients for 1 servings:

• 465 g flour
• 110 g sugar
• 1 pinch of salt
• 2 ½ tsp baking powder
• 240 g cream cheese, room temperature
• 115 g butter, cold
• 200 g dried apricots (soft apricots)
• 1 large egg(s)
• 2 tsp vanilla extract
• 60 ml milk
• Milk, for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

fine for breakfast

Preheat the oven to 200°C and line a baking sheet with parchment paper. Mix the flour, sugar, salt, and baking powder. Thinly slice the butter and mash with a fork. Add the cream cheese and mix both together. Halve and quarter the apricots and add them to the butter mixture. Whisk the egg with the vanilla extract and milk, add the butter mixture and flour mixture, and knead by hand until a dough forms. If the dough is too dry, add 1-2 tablespoons of milk; mine is just right. Remove the dough from the bowl and shape it into a round on a floured surface, flattening it to about 2.5 cm thick. Using a sharp knife, cut into 8 equal pieces and place them on the prepared baking sheet. Brush each piece with milk and bake in the oven for about 18 minutes. They should only have a light brown color to prevent them from becoming dry. Remove from the oven and let cool on a wire rack. They taste very good for breakfast, with butter and jam.