White Chocolate & Apricot Scones

2 c. flour
1/4 c. sugar
2 1/2 t. baking powder
1/2 t. salt
6 T. butter

--Mix first 4 ingredients.  Cut in butter.  Mix in 1/2 c. dried fruit (apricots, cherries, cranberries, etc.) and 1/2 c. white chocolate chips. 
--Mix together 1 egg with enough buttermilk to make 1 cup.
--Mix with dry ingredients just until combined.  Make circle & cut triangles.  I usually place the whole dough onto the cookie sheet and pat it into a circle and then cut the the circle into triangles right before I bake it.  Then, when it comes out of the oven, I cut the lines of the triangles again.  I find it keeps the scones moister as the edges do not dry out.
--Bake at 400 degrees for 15 minutes on ungreased pan until the top is light brown.

Makes about 8 triangles.


Devonshire Cream

Beat:
3 oz. cream cheese
1 T. powdered sugar
1/2 t. vanilla

Add 1/3 c. whipping cream and beat until thick.

I usually double this as I think the more Devonshire cream, the better.