Apricot Citrus Scones Food

EASY SWEET APRICOT SCONES

Steps:

• Preheat your oven to 220c/400F/Gas mark 7 and line a large baking sheet with baking parchment or a silicon mat.
• Mix the flour, baking powder, salt, ground almonds and sugar together in a large mixing bowl.
• Add the butter to the dry ingredients if using your fingertips quickly rub it in until it resembles fine breadcrumbs. Or add the grated butter, if you popped it in the freezer beforehand.
• Fold in the chopped apricots.
• Add in the beaten egg, almond extract and half of the milk. Then fold everything together using a round ended knife. Gradually add the remaining milk until you have a soft dough. You may not need all of the milk.
• Turn the dough out onto a well-floured surface and briefly knead to bring it all together.
• Pat out or roll until the dough is about 3 centimetres thick. Using a 7 centimetre round cutter, stamp out your scones and place them on your baking sheet, brushing the tops with a little milk.
• Bake in the centre of your oven for 15-20 minutes until golden.
• Transfer to a wire rack to fully cool down.
• Scones are best eaten on the day of baking but kept in an airtight tin they should keep well for 3 days.

APRICOT SCONES

Steps:

• For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

BASIC SCONE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
• Cut the butter into pieces, and add to the food processor.
• Pulse the food processor until the mixture resembles coarse meal.
• With the food processor running on low speed, stream in the cream.
• When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
• Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
• Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.

APRICOT CREAM CHEESE SCONES

Steps:

• In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
• Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
• Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
• Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
• Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

APRICOT AND SOUR CREAM SCONES

Steps:

• Preheat oven to 350F.
• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine flour, sugar, baking powder and salt whisking well.
• Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
• Add the chopped apricots and stir to combine.
• In a liquid measuring cup combine sour cream, 6 tablespoons heavy cream and the vanilla extract.
• Add it to the flour mixture, stirring until mixture comes together.
• Note: If the dough seems dry, add more cream, 1 tablespoon at a time until dough is uniformly moist.
• Working gently, bring mixture together with hands intil dough forms.
• Turn out dough onto a lightly floured surface. Knead gently 4-5 times.
• Using a rolling pin, roll dough to a 1/2 inch thickness. Using a 2 inch round cutter cut 20 scones from dough.
• Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with the left over heavy cream and bake in the oven at 350F/180C for about 18 minutes or until a wooden pick inserted in the centers comes out clean.
• Serve warm.

GOLDEN APRICOT SCONES

Steps:

• In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together., Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. , Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm.

APRICOT-CITRUS SCONES

Steps:

• Preheat oven to 425°F.
• Butter a baking sheet.
• In large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
• Add the orange zest, apricots and pecans and toss to combine.
• Stir in the buttermilk until the dough is rough and shaggy.
• Gather the dough together and place on a liberally floured work surface.
• Gently knead about 10 times.
• Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
• Glaze each by brushing with cream and sprinkling on sugar.
• Cut each round into eight pie-shaped wedges.
• Place the scones, barely touching, on the prepared baking sheet.
• Bake 15-18 minutes, until puffy and golden.

APRICOT, WHITE CHOCOLATE AND PECAN SCONE

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
• Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
• Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

BUTTERMILK APRICOT SCONES

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
• Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
• Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
• Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
• Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
• Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm.

APRICOT ORANGE CREAM SCONES

Steps:

• Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
• Add apricots and white baking chips; mix well.
• Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
• Pat each half into a 6 inch round; cut each round into four wedges.
• PLace two inches apart on the cookie sheet.
• Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
• Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
• Drizzle icing over warm scones; serve warm.

LEMON CREAM SCONES

Steps:

• Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
• Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES

Steps:

• Adjust the oven rack to center position and heat oven to 375 degrees.
• Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
• Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
• Remove from the oven and cool completely.
• Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
• Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
• Blend briefly to combine.
• Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
• Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
• Transfer to a large bowl.
• Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
• Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
• Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
• Pat down into a 6- to 7-inch disk and cut into 8 wedges.
• Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
• Cool on a rack for at least 10 minutes before serving.

APRICOT ALMOND SCONES

Steps:

• Make apricot swirl:
• Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse once or twice to coarsely chop nuts.
• Transfer purée to a bowl and cool to room temperature.
• Make scones:
• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment or wax paper.
• Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.
• Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot purée and stir once or twice to distribute without incorporating fully. (Dough will be wet.)
• Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
• Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature.

DRIED APRICOT SCONES

Steps:

• Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\