White Stilton And Apricot Scones Food

WHITE STILTON AND APRICOT SCONES

Steps:

• Preheat the oven to 200ºC/180ºC/400ºF (gas mark 6).
• Combine the flour and salt in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs - this is easier to do once the butter has reached room temperature.
• Now add the cheese, the dried apricots and the spring onions to the mixture and combine well.
• Gradually, add enough milk to make the mixture bind together. Don't worry if it sticks to your hands a little at this stage - you can add a touch of flour to make it easier to handle if necessary.
• Roll the mixture out until it is about 2½ cm (1 inch) thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 6 scones, gathering the cuttings together and re-rolling as necessary.
• Sprinkle a little flour on the worktop and dip the bottom of each scone in the flour before placing them on an ungreased baking tray.
• Bake for 12-14 minutes until golden brown.

STILTON SCONES

Steps:

• Sift the flour, salt, mustard and cayenne pepper into a bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Mix in the grated cheese.
• Add the milk all at once.
• Mix to a soft, but not sticky, dough with a knife.
• Turn onto a lightly floured surface.
• Knead quickly until smooth.
• Roll out to about ½-inch thickness.
• Cut into 7 or 8 rounds with a 2½-inch round cutter.
• Transfer to a baking sheet.
• Brush the tops with milk.
• Bake at 450°F for 7-10 minutes or until well risen and golden.
• Cool on a wire cooling rack.

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 AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees F. Lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
• In a large bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
• Reserve 2 tablespoons chopped apricots for topping; set aside. Stir remaining chopped apricots and 1/3 cup white chocolate baking chips into flour mixture.
• Add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. When making scones, work the dough quickly and do not over mix.
• Place dough on a lightly floured surface. Knead lightly 10 times. Pat or roll into an 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separate wedges.
• In a microwave-safe bowl, melt remaining 1/3 cup white chocolate chips in the microwave for 15 to 20 second intervals. After each interval, stir (even if there is no sign of melting). Once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons chopped apricots. Pipe remaining melted chips over scones. Serve warm or cool.
• Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see Freezing Scones below). To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• 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.