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
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.
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.;\
CRANBERRY APRICOT SCONES
Dried apricots and cranberries and a bit of grated orange peel give these golden scones plenty of fruity flavor. They're perfect served with a mug of hot coffee or tea.
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange zest; stir into crumb mixture just until blended., Turn onto a floured surface; knead gently four times. Roll into a 12x6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar. , Bake at 400° for 12-15 minutes or until browned. Serve warm.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 216mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g 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-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 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 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.
FARMHOUSE BED AND BREAKFAST APRICOT SCONES
Pamper guests with a plateful of these (or other) home-baked goodies. Simple to make, nose-twitching scent, and on the table in no time. Serve with bacon or sausages, apricot honey-butter, and coffee or milk. Compliments to Reiman's *Best of Country Cooking 2003*
Provided by Debber
Categories Scones
Time 30m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 395.2, Fat 16.8, SaturatedFat 9.7, Cholesterol 107.2, Sodium 369.3, Carbohydrate 55.3, Fiber 2.8, Sugar 24, Protein 7.6
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