APRICOT AND SOUR CREAM SCONES
These Apricot And Sour Cream Scones are perfect for a tea party all year round. The scones are made with dried apricots and great also with coffee.
Provided by The Bossy Kitchen
Categories Dessert
Time 43m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 75 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 113 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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 SOUR CREAM SCONES RECIPE - (4.2/5)
Provided by jjadin
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.
RICH SOUR CREAM SCONES, FROM 1928
I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.
Provided by Annacia
Categories Scones
Time 27m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients together in a bowl.
- Cut in the butter.
- Stir in the currents.
- Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
- Turn onto a lightly floured board and knead lightly for 10 seconds.
- Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
- Score each round into quarters but do not cut through.
- Bake in hot oven (425 degrees) for 15 to 18 minutes.
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.
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.;\
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 CREAM CHEESE SCONES
The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already!
Provided by Pinay0618
Categories Scones
Time 28m
Yield 18 scones, 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 39.6, Sodium 195.4, Carbohydrate 28, Fiber 1.1, Sugar 9.6, Protein 4
APRICOT AND GINGER SCONES
This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.
Provided by Sherrie-pie
Categories Scones
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Oven temperature 220°C/425°F.
- Flour a baking sheet.
- Sift flour with salt into a large bowl.
- Rub in the butter until mixture resembles breadcrumbs.
- Stir in sugar.
- Add apricots.
- Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
- On a floured surface, knead dough lightly until it is just smooth.
- Roll or press out to 2.
- 5cm/1inch thick.
- Stamp into rounds with a pastry cutter.
- Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
- Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
- Leave to cool on wire rack or serve hot from oven.
- Stir chopped ginger and ginger syrup into whipped cream.
- Cut scones in half horizontally and sandwich together with ginger cream.
Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 11.4, Cholesterol 88.9, Sodium 770.1, Carbohydrate 43.6, Fiber 2, Sugar 12.7, Protein 6.6
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.
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