Dried Apricot Scones Food

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.

APRICOT SCONES

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.

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.

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.

DRIED APRICOT SCONES

Steps:

• Preheat oven to 375˚. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, ½ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Add apricots, stirring to combine well. Add 1 cup heavy cream, stirring just until dry ingredients are moistened.
• On a lightly floured surface, pat dough to an 8½-inch circle. Cut scones into 8 equal wedges.
• Place on prepared pan. Brush tops of scones with remaining 1 tablespoon heavy cream, and sprinkle with remaining 2 teaspoons sugar.
• Bake until lightly browned, about 20 minutes. Serve with Honey-Pistachio Cream and fruit, if desired.
• In a medium bowl, beat cream cheese, sour cream, and honey with a mixer at medium speed until smooth. Add heavy cream; beat until stiff peaks form. Cover and refrigerate for up to 3 days. Immediately before serving, stir in pistachios.

APRICOT SCONES

Steps:

• Preheat oven to 400°F.
• Mix dry ingredients.
• Add butter and rub it into the flour mixture (or use a pastry blender) until it resembles cornmeal. (Alternatively, pulse until desired consistency in a food processor).
• Stir sour cream and vanilla together, then quickly stir into the dry mixture to form a rough dough.
• Turn out onto lightly floured surface and sprinkle with chopped apricots. Knead dough just until apricots are incorporated.
• Flatten dough into 8-inch round and cut into 8 wedges.
• Transfer wedges to a parchment-lined baking sheet. Brush with egg. Sprinkle with brown sugar.
• Bake until golden, about 20 minutes. Serve warm or at room temperature.

DRIED CHERRY SCONES

Steps:

• Preheat oven: 325 degrees F.
• Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

DRIED-APRICOT SAGE SCONES

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.

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.

APRICOT ALMOND SCONES

Steps:

• Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
• Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
• Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES

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 ALMOND SCONES

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.

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.;\

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.