Sour Cream Apricot Scones Food

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.

APRICOT AND SOUR CREAM SCONES

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.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

RICH SOUR CREAM SCONES, FROM 1928

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 CHERRY SCONES

Steps:

• Heat oven to 375°F.
• Place all topping ingredients in bowl; mix well. Set aside.
• Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.
• Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
• Divide dough in half. Pat each half into 7-inch circle. Place, 2 inches apart, onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.
• Store leftover scones in airtight container at room temperature.

APRICOT SOUR CREAM SCONES RECIPE - (4.2/5)

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.

SOUR CREAM APRICOT SCONES

Steps:

• Preheat oven to 400 degrees
• 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 dough forms.
• Turn out onto a 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.
• Drizzle with glaze. To prepare glaze, whisk together 2 cups confectioners' sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, and 1 tablespoon of milk. Whisk until well combined, adding additional milk if necessary. Immediately drizzle over scones.

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.

SOUR CREAM SCONES

Steps:

• Preheat the oven to 400 °.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Add the cold butter to the flour and toss to coat.
• Using your thumbs and fingers shingle the butter into the flour as directed in the post.
• In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
• Make a well in the dry ingredients and add the egg /sour cream mixture.
• Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
• Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
• Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
• Chill the wedges for 30 minutes in the refrigerator.
• Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
• When the scones are done cool them completely on a wire rack.
• Make a glaze.
• Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
• Drizzle on top of the cooled scones.
• Sprinkle sanding sugar over the scones liberally.
• Serve with butter and jam or lemon curd.

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:

• Preheat the oven to 425ºF/220ºC
• Finely chop the apricots and add them to a small bowl. Toss with 1/2 tbsp. (7.5 mL) of the sugar and the vanilla and set aside.
• In a medium bowl, whisk together the flour, the remaining tablespoon of sugar, baking powder, and salt.
• Scrape the chopped apricots and their juices into the flour mixture. Gently toss to coat with flour.
• Pour the cream into the flour mixture, reserving a few tablespoons. Briefly stir before turning the dough out onto the counter. The dough will be wet and sticky in some places, but dry in others. Drizzle the remaining cream over the dry spots and pat the dough into a circle 1 inch thick. Fold the dough in half, and then pat out into a circle again. Repeat two more times.
• Use a sharp knife to cut the dough into 6 equal wedges. Place the wedges on a baking tray and brush with the tablespoon of whipping cream. Bake at 425ºF/220ºC for 12 - 16 minutes or until the scones are golden brown on the edges and lightly browned on the top. Cool the scones on a wire rack while you prepare the glaze.
• To make the glaze, whisk together the 2 tbsp (30 mL) of whipping cream and 4 tbsp (60 mL) of icing sugar. If you prefer your glaze to be thicker, add the additional tablespoon of icing sugar. Whisk in the vanilla extract, then drizzle over the scones and serve immediately. If you are making the scones ahead of time, allow them to cool completely before adding the glaze to prevent it from melting off the scones.

SOUR CREAM APRICOT SCONES

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.

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 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 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.

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.