Preserved Lemon Cream Scones with Apricot Harissa Butter – Casablanca Market

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 16 tablespoons cold unsalted butter, divided
• 1/2 cup scallions, diced
• 1 large egg
• 2 teaspoons Casablanca Market Preserved Lemon Puree
• 1/4 cup honey
• 1/4 cup buttermilk, plus 1 to 2 tablespoons more, if needed
• 18 large parsley leaves
• 2 teaspoons Casablanca Market Harissa
• 2 tablespoons apricot preserves