Apricot Scones with Apricot Cream Cheese Drizzle

Prep Time: 15 mins | Cook Time: 30 mins | Course: Breakfast | Servings: 8

Delicious dried apricot scones with apple pie spice, almond extract and an apricot cream cheese drizzle.  Feeling inspired by Tricia at Saving Room for Dessert https://www.savingdessert.com/buttery-apricot-scone-recipe/#wprm-recipe-container-20407 

3 cups flour

¼ cup sugar

2 ½ tsp baking powder

1 tsp salt

2 tsp apple pie spice (or pumpkin pie spice) 

12 Tbsp butter, cold, cut into tablespoons

½ cup dried apricots, rough chop

1 cup milk

1 tsp almond extract

3 Tbsp cream cheese

3 Tbsp apricot jam

Preheat oven to 375*. Layer flour, sugar, baking powder, salt and apple pie spice in a food processor. Pulse to combine. Add in the butter slices and pulse to coarse bits. Chop the apricots and add to the work bowl with the milk and almond extract. Pulse just until the mixture comes together. Turn the dough out onto a floured rolling surface and form into a circle. Cut into 8 triangle segments and pull them away from each other (for quicker baking). Lay the triangles onto a parchment or silpat lined baking sheet. Bake for 25-35 minutes. Mix cream cheese and apricot jam together in a small dish for serving over warm scones.