cream cheese apricot scones with dried cranberries

apricot cranberry cream cheese scones

I made these scones just before birdie, our little one, was born. I saved two out of the bakers dozen and added them to the pancake meal I had previously made (and froze; pancakes and waffles freeze so wonderfully and reheat like a charm in the toaster oven!) to take with us to the birth center. Not knowing when birdie’s birth day would be, or what hour she’d make her grand debut, I decided a breakfast feast would be the perfect celebratory post-birth meal. Comforting, sweet, full of delicious carbs (giving birth is indeed a full-on marathon) and welcome at any hour.

As it turns out, she was born at 12:59am. We spent the first several hours, food far from thought, just plain in awe of her. We passed her back and forth, quieting her when she decided to be heard, and simply soaked in her beauty. Did you know such stargazing stirs up quite the appetite? And it just so happened to be morning when our hunger returned and a feast of buttermilk pancakes with homemade blueberry sauce and a side of warmed and buttered apricot scones and tea sounded quite heavenly.

apricot cranberry cream cheese scones

Sparkling with sugar and studded with apricots and cranberries, these scones are flavourful, creamy and rich. For don’t forget, there’s not only butter but a whole block of cream cheese rolled into these beauties as well. These scones were part of a meal that very well may be the most memorable of my life yet. One eaten in pure bliss, savouring not only each bite but the tiny babe spread across my lap in all her glory.

It certainly became the first of many, many meals eaten with one hand. And I’ve long forgotten about eating when I want to or when others are, or when the soup is steaming and the coffee’s just made… For there’s always later, and a stove-top to rewarm, but there won’t always be a tiny babe in my lap.

Merry Christmas to you and yours.


Cream Cheese Apricot Scones with Dried Cranberries
Adapted from King Arthur Flour

2 cups all-purpose flour
1 1/4 cup whole wheat pastry flour
1/2 cup granulated sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
8 oz cream cheese or Neufchatel
1/2 cupĀ  (8 tablespoons) cold, unsalted butter
1 cup dried apricots, diced
1/2 cup dried cranberries
1 egg
2 teaspoons vanilla extract
1/4 cup almond milk (+ 1-2 additional tablespoons, if needed)
sparkling, coarse sugar

Preheat oven to 400. In a medium sized bowl, whisk together flours, sugar, baking powder and salt. Cut in cream cheese and cold butter with a pastry blender or your fingers, until the chunks of butter are pea size. Stir in diced apricots and cranberries.

In a separate container, whisk egg, vanilla and milk. Add wet ingredients to dry and stir with a fork until dough is evenly moistened.

Turn dough out onto floured surface. Fold several times until dough holds together. Pat dough into 3/4-inch thickness and cut into desired shapes. Brush tops lightly with milk and sprinkle with coarse sugar. Place scones 2 inches apart on silpat or parchment lined baking sheet. Bake 18 minutes or until tops are golden brown.

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