Dried Apricot Sage Scones Food

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.;\

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-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 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.

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.

FARMHOUSE BED AND BREAKFAST APRICOT SCONES

Steps:

• Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
• In a bowl, combine dry ingredients; cut in butter.
• In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
• In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
• Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
• Pat one portion into a 6-7 inch disk on the baking sheet.
• Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
• Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
• Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
• Bake for 15-20 minutes (golden brown).
• Cool slightly, break apart carefully; serve warm with honey and apricot jam.
• VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!

APRICOT SCONES

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.