APRICOT SCONES
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Time 35m
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT AND SALAMI SCONES
Provided by Giada De Laurentiis
Time 47m
Yield 10 to 12 scones
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
- In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes.
DRIED APRICOT SCONES
Provided by Food Network
Number Of Ingredients 8
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.;\
DRIED-APRICOT SAGE SCONES
The flavor of fresh sage counterbalances the sweetness of apricots.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
- Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
- Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.
APRICOT-SOUR CREAM SCONES
Categories Bread Fruit Breakfast Brunch Bake Apricot Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
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.
APRICOT WHITE CHOCOLATE SCONES
These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!
Provided by ReeLani
Categories Scones
Time 30m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
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.
GOLDEN APRICOT SCONES
Besides farming and raising cattle, our family has a home bakery that serves area restaurants and health food stores. We dry lots of local fruit for use in recipes, like these moist golden scones that are so popular with our customers.
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 395 calories, Fat 16g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 429mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.
SOUR CREAM APRICOT SCONES
Make and share this Sour Cream Apricot Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
- Make well in center; add sour cream and vanilla to the well.
- With a fork, stir sour cream mix into dry until dough forms.
- Turn out onto lightly floured surface; sprinkle the apricots over.
- Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
- Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
- Bake until golden, about 20 minutes.
APRICOT ORANGE CREAM SCONES
I love scones...I love Apricots...I love Citrus... teeheehee, what else do I need other than a hot cup of tea and some clotted cream?
Provided by JanetB-KY
Categories Scones
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413.4, Fat 18.4, SaturatedFat 11.2, Cholesterol 55.8, Sodium 307.8, Carbohydrate 58.6, Fiber 1.5, Sugar 32, Protein 5
APRICOT ALMOND SCONES
Provided by Carla Rollins
Categories Bread Milk/Cream Food Processor Fruit Breakfast Brunch Bake Kid-Friendly Quick & Easy Apricot Almond Gourmet Small Plates
Yield Makes 8 scones
Number Of Ingredients 17
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.
APRICOT SCONES
Make a sweet apricot treat anytime! With this easy recipe, you'll have hot, delicious scones ready in minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 22m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
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APRICOT CREAM CHEESE SCONES - KING ARTHUR BAKING
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4.9/5 (59)Total Time 31 minsServings 18Calories 211 per serving
- Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment., In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt., Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas., Stir in the apricots., In a separate container, whisk together the egg, vanilla and milk., Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened., Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together.
- Pat the dough into a 3/4" thick square or circle., Cut the dough into squares, wedges, or diamonds., Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
- Place the scones about 2 inches apart on the prepared baking sheet., Bake for 18 minutes, until the tops are light golden brown.
APRICOT SCONES RECIPE | MYRECIPES
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4/5 (7)Calories 196 per servingServings 12
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
- Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.
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