Apricot And Ginger Scones Recipes

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 AND GINGER SCONES

Steps:

• Oven temperature 220°C/425°F.
• Flour a baking sheet.
• Sift flour with salt into a large bowl.
• Rub in the butter until mixture resembles breadcrumbs.
• Stir in sugar.
• Add apricots.
• Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
• On a floured surface, knead dough lightly until it is just smooth.
• Roll or press out to 2.
• 5cm/1inch thick.
• Stamp into rounds with a pastry cutter.
• Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
• Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
• Leave to cool on wire rack or serve hot from oven.
• Stir chopped ginger and ginger syrup into whipped cream.
• Cut scones in half horizontally and sandwich together with ginger cream.

APRICOT-GINGER SCONES

Steps:

• Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
• In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.
• Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
• Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.
• Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
• Cool on a rack until warm or room temperature. Scones are best eaten the day they're made.
• Note
• California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
• Tip
• Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it's well wrapped.

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 GINGER SCONES

Steps:

• Put dry ingredients in food processor, pulse to mix.
• Add butter, pulse until butter is mixed through.
• Place flour/butter mixture in bowl.
• Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
• Place on floured work surface.
• Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
• Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
• OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
• Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
• Bake for about 12 minutes at 400.

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.