ZAARBUCKS FAMOUS APRICOT ALMOND SCONES
In July 2005, five women set out to Florence Italy to found Zaarbucks, a chain of kiosks serving coffees, teas, jaffles, fudge and baked goods. Early on, the group's business manger, PanNan, figured out that customers hooked on their fabulous baked goods would soon gain so much weight they would stop buying their daily muffins and scones. Quickly Bergy and Derf began working on a new recipe for a deletable new scone that would be kind to the figure. Having developed a basic recipe for light scones, they worked with Madeleine M. to develop a range of flavor combinations that would rival none. Apricot-Almond was by far my favorite so today, one time only, I'm sharing the recipe with you. Don't tell 'em where you got the recipe.
Provided by justcallmetoni
Yield 8-12 serving(s)
Number Of Ingredients 16
- Preheat oven to 400°F.
- Prepare baking sheet by spraying lightly with cooking spray.
- In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
- Cut in the margarine until the mixture resembles course meal.
- Add the apricots and almonds into the flour mixture and mix thoroughly.
- In a smaller bowl, mix together the yogurt, sour cream, and extracts.
- Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
- Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
- Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
- Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
- Bake the scones 20 - 22 minutes.
- Best served warm but cold is good too.
APRICOT ALMOND SCONES
- 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
Provided by Food Network
Number Of Ingredients 8
- 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 SAGE SCONES
- 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.
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
- 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.
Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Yield 16 scones.
Number Of Ingredients 13
- Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.
Nutrition Facts : Calories 372 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 461mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
APRICOT ALMOND SCONES RECIPE - (4.6/5)
Provided by carmen-2
Number Of Ingredients 9
- 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.
APRICOT WHITE CHOCOLATE SCONES
These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!
Provided by ReeLani
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
- 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.
More about "apricot almond scones recipes"
APRICOT & ALMOND SCONES | RECIPES | MOORLANDS EATER
5/5 (2)Category Snack, CakeCuisine American, BritishTotal Time 1 hr 45 mins
- Pour boiling water from a kettle over the dried apricots and leave to soak for 30 minutes.Drain thoroughly. Save a little of the soaking water for the drizzle if you like.Tear each apricot open then chop roughly.
- Grate in the butter (dip it in the flour mixture occasionally if it gets sticky).Lightly rub the butter into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.
- Stir in the flaked almonds and the chopped apricots. Make sure the apricots are lightly coated in the flour mixture and aren't sticking together.
APRICOT ALMOND SCONES RECIPE | REAL SIMPLE
3/5 (7)Category Sponsor RecipesServings 12Total Time 20 mins
- Heat oven to 400° F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in ½ 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 ¼ 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.
APRICOT ALMOND SCONES - TUTTI DOLCI
- Line two rimmed baking sheets with silicone mats or parchment paper. Combine apricots and Amaretto in a small bowl, and let stand for 20 minutes. Whisk flour, almond paste, baking powder, salt, and sugar in a medium bowl. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add chopped apricots and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar. Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
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Top Asked Questions
What is the best way to cook sweet apricot scones?Easy Sweet Apricot Scones are the perfect sweet treat for those who do not have much time on their hands but want to enjoy the perfect afternoon treat. Preheat your oven to 220c/400F/Gas mark 7 and line a large baking sheet with baking parchment or a silicon mat.
Are sweet apricot scones gluten free?Even if time is short these Easy Sweet Apricot Scones are the answer to your prayers. Fast and easy to make and so tasty and perfect with a cup of tea. Grab your FREE copy of 'The Little Boof of Easy Healthy Recipes ' and sign up for new weekly recipes. All recipes are Vegetarian, many are Vegan & some are Gluten Free.
What is the best way to make scones?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.
How long do you chill scones before baking?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.