Apricot Orange Scones Food

CRANBERRY APRICOT SCONES

Steps:

• In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange zest; stir into crumb mixture just until blended., Turn onto a floured surface; knead gently four times. Roll into a 12x6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar. , Bake at 400° for 12-15 minutes or until browned. Serve warm.

APRICOT SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate.
• Bake about 12 minutes or until golden brown; carefully seperate wedges. 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.

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 ORANGE SCONES

Steps:

• Heat oven to 375°F.
• Combine flour, apricots, sugar, orange zest, baking powder, baking soda and salt in bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg, orange juice and 1 teaspoon almond extract in another bowl. Stir into flour mixture 1 minute or just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
• Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
• Bake 18-25 minutes or until lightly browned. Cool 10 minutes.
• Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency in bowl. Drizzle over warm scones.

APRICOT-ORANGE CREAM SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. 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 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
• Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

CRANBERRY APRICOT SCONES

Steps:

• Heat oven to 400 degrees F.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; stir in cranberries and apricots. In a medium bowl, whisk buttermilk, canola oil, orange zest, and egg until blended. Pour into flour mixture, stirring until combined.
• Turn out onto floured surface. Knead 5 or 6 times. Place on a baking sheet, flatten 9-inch round. With a floured knife, cut into 12 wedges; sprinkle top with sugar. Bake 15 to 17 minutes, until golden brown. Let cool on wire rack until just warm.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

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-SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
• Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. 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.;\