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.
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.
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.;\
JEN'S EASY APRICOT, CREAM & GINGER SCONES
I made this up based on 'Lemonade Scones" and what I had in the fridge :) You can also make these lighter in calories by using diet gingerale and light or lowfat cream. I am sure there are numerous combinations of drinks & fruits. Have fun trying them out :) If you are using metric measures the cream & gingerale are 150mls of each. The first time I made these I only had 100mls cream so I added in 2 Tablespoons of sour cream and this worked as well.
Provided by Jen T
Categories Scones
Time 25m
Yield 9 scones
Number Of Ingredients 9
Steps:
- Pre heat oven to 400'F/200'C.
- In a bowl mix together all the dry ingredients and stir through the apricot pieces.
- Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
- Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
- Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
- Tip out onto a clean teatowel and wrap up to keep warm.
- These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.
Nutrition Facts : Calories 185.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 22.7, Sodium 26, Carbohydrate 28.7, Fiber 1.3, Sugar 6.4, Protein 3.5
OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES
I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.
Provided by Mirj2338
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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-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.
DRIED APRICOT AND SAGE SCONES
Steps:
- Preheat the oven to 375°F. Place the flour, granulated sugar, baking powder, and salt in a large bowl. Work in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the dried apricots and sage. Add the cream; gather the mixture together with your hands until it starts to hold together.
- Turn out the mixture onto a lightly floured work surface. Quickly bring the dough together; pat into an 8-inch circle 1 inch thick. Smooth the top with a rolling pin. Cut into 8 wedges with a bench scraper.
- Arrange the wedges on a parchment-lined baking sheet. Brush the tops with cream, then sprinkle generously with sanding sugar. Bake until scones are cooked through and golden brown, about 30 minutes. Immediately transfer the scones to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.
- Making Scones
- The dough for scones, like that of biscuits, should be handled as little as possible. Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter). Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.
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
BUTTERMILK APRICOT SCONES
Make and share this Buttermilk Apricot Scones recipe from Food.com.
Provided by akgrown
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 28, Sodium 190.2, Carbohydrate 24.6, Fiber 0.9, Sugar 8.2, Protein 3.3
APRICOT GINGER SCONES
My dd and I love to go for tea at a great little tea place here in Mesa...I have been trying to duplicate their Apricot Ginger scones and have finally come close (Thanks to Mean Chef's Buttermilk Scone recipe)
Provided by dukeswalker
Categories Scones
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Put dry ingredients in food processor, pulse to mix.
- Add butter, pulse until butter is mixed through.
- Place flour/butter mixture in bowl.
- Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
- Place on floured work surface.
- Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
- Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
- OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
- Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
- Bake for about 12 minutes at 400.
APRICOT-ROSEMARY SCONES
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 40m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.
Nutrition Facts : Calories 372 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 461mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
APRICOT-CITRUS SCONES
Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."
Provided by mersaydees
Categories Scones
Time 58m
Yield 16 scones
Number Of Ingredients 12
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.
Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 6.2, Cholesterol 26.1, Sodium 260.5, Carbohydrate 30.1, Fiber 1.5, Sugar 11, Protein 3.6
APRICOT SCONES
Make and share this Apricot Scones recipe from Food.com.
Provided by 4-H Mom
Categories Scones
Time 27m
Yield 8 scones
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Grease cookie sheet. Mix baking mix, apricots, sugar, whipping cream and egg until dough forms.
- Turn onto surface dusted with baking mix, roll in baking mix to coat.
- Shape into ball, knead 10 times.
- Pat into 8 inch circle on cookie sheet. Brush with milk, sprinkle with sugar. Cut into 8 wedges.
- Bake 12 minutes or until golden brown, separate carefully.
- Serve warm.
Nutrition Facts : Calories 203.1, Fat 8.9, SaturatedFat 3.7, Cholesterol 40.6, Sodium 395.9, Carbohydrate 27.4, Fiber 1, Sugar 11.2, Protein 3.6
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