Apricot Cream Cheese Scones

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Yield: 18

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We love the bright flavor and color of apricots in scones; cream cheese lends these added richness. We also love using our Perfect Pastry Blend; its lower protein content yields a final product that's more tender and delicate than that of a higher protein flour.

Apricot Cream Cheese Scones

star rating (40) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18
Published: 01/31/2011


  • 3 1/4 cups Perfect Pastry Blend, or King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream or Neufchatel cheese
  • 1/2 cup (1 stick) cold unsalted butter
  • 1 cup diced dried apricots
  • 1 large egg
  • 2 teaspoons vanilla extract or 1/2 teaspoon fiori di sicilia
  • 1/4 cup milk, plus 1 to 2 tablespoons more, if needed
  • Sparkling sugar for garnish, optional

Tips from our bakers

  • Scones are great candidates for freezing after being mixed and cut. You can make a batch, freeze them on a baking sheet, and store them in an airtight container, baking only what you need when you need it. Take the frozen scones from the freezer and place them on a baking sheet while the oven preheats. Brush and sprinkle with sugar and bake as directed; the frozen scones will take about 5 minutes longer to cook through.


1) Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment.

2) In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt.

3) Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.

4) Stir in the apricots.

5) In a separate container, whisk together the egg, vanilla and milk.

6) Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened.

7) Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4" thick square or circle.

8) Cut the dough into squares, wedges, or diamonds.

9) Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet.

10) Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Nutrition information

Serving Size: 1 scone, 60g Servings Per Batch: 18 Amount Per Serving: Calories: 211 Calories from Fat: 90 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 39mg Sodium: 173 Total Carbohydrate: 28g Dietary Fiber: 1g Sugars: 11g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/04/2015
  • Nancy from New York
  • This dough is very easy to work with and the scones are absolutely delicious. I like a creamier scone and these have a nice texture and a yummy flavor. I used the KA fruitcake fruit mix instead of apricots and it was fantastic. I was a little afraid to purchase the fruit mix since I don't like overly sweet products but true to form, this KA mix is really good and "natural" tasting. You need to soak it overnight but it's worth the extra few minutes it takes to get it soaking before bed. The tips on freezing these are valuable and work well just be careful with the extra baking time that the scones don't get too brown.
  • star rating 02/22/2015
  • mrmoran from KAF Community
  • Pretty terrific scones. The dough is so easy to work with, by which I guess I mean it's easy to avoid overworking. Really love the hint of delicacy and lightness contributed by the Pastry Blend.
  • star rating 02/01/2015
  • Linda from Weatherford, TX
  • Easy to prepare and they didn't fall apart but we're moist. I increased the sug as r a 1/4G
  • star rating 11/06/2014
  • Rachel from Lincoln, Nebraska
  • I've been looking for a scone recipe since a local bakery closed. I replaced the apricots with a bag of cinnamon chips and found just what I've been searching for! And I've already been asked to share the recipe!
  • star rating 09/24/2014
  • Ileen from 04011
  • I froze these before baking as suggested. They are to die for, but make a dozen not 18!
  • star rating 09/15/2014
  • Lynn from Tennessee
  • I shaped and froze the scones per the tip given with the recipe. I baked a few of them a week later and could not believe how good they were. This recipe was worth its weight in gold for that tip alone. I froze them in individual sandwich bags and put all in a big freezer bag. Now for the recipe. I made it in two halfs and did one with dried cherries and almond extract. The other with apricot and vanilla. Both were great. I used milk and sugar on top like the recipe called for but on the next ones I baked I also added a thick powdered sugar/milk/vanilla glaze after they cooled. It just added a little more sweetness that I thought was missing from the first batch. They were still fresh tasting the next day. I think I'll add a little more milk to the dough the next time because the dough was fairly dry on the outside edges from the flour and did not cut as smooth as I would have liked. I was just afraid to handle it too much. And I used KA bread flour because that's what I had. They were wonderful and it's so good to have something that you can freeze and will still taste like fresh. I doubt I will ever try another scone recipe (and I've tried my fair share). This one (with my added sweet glaze) was about as perfect as I think I'll find.
  • star rating 04/07/2014
  • Bh from Bellingham, wa
  • This was a really great sweet scone recipe. The biscuit was good without any other additives although could adapt well to other fruits and nuts. I made them with 100% APF and found that they had a really great biscuit like texture. We topped them with a brushing of heavy whipping cream and turbinado sugar. We really enjoyed them and will keep making them.
  • star rating 03/03/2014
  • marionrinauro from KAF Community
  • Scones were great light and moist, I made a few changes instead of the apricots I used 3/4 cup of candied fruit Italian mixed peel and 1/4 cup minced candied cherries. I now called these my Italian cream cheese scones.
  • star rating 02/26/2014
  • katiu from KAF Community
  • Used dried cherries, 1 cup ap flour the rest cake. Wunderbar! Also freeze beautifully after baking... tuck one per sandwhich bag, in a larger freezer bag (eliminate air as much as possible). Throw one (in sandwich bag) in nuke for 20 seconds. Yum!
  • star rating 02/04/2014
  • Jackie from Massachusetts
  • I used all-purpose King Arthur flour rather than the pastry blend, had the apricot bits from King Arthur, and used fiori di sicilia for flavoring, rather than vanilla. This recipe is easy, and makes delicious scones!
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