Apricot Yogurt Scones Recipes

APRICOTS, YOGURT, AND HONEY

Steps:

• 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
• 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

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.

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

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-ROSEMARY SCONES

Steps:

• 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.

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.

ZAARBUCKS FAMOUS APRICOT ALMOND SCONES

Steps:

• 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.
• Enjoy!

APRICOT YOGURT SCONES

Steps:

• Preheat the oven to 400°F Line a baking sheet with parchment.
• Plump the apricots in one cup of very hot water for about 10 minutes. Drain, pat dry, and set aside.
• Whisk together the flour, baking powder and soda, sugar, cinnamon, and salt in a large mixing bowl. Cut the butter into the flour with your fingertips or a pastry cutter until no pieces larger than a pea remain. Add the drained apricots and toss to coat with flour.
• In a separate bowl, whisk together the egg, yogurt, milk, and vanilla. Pour over the dry mix and use a spatula to gently combine them together. Mix just until there is no more dry flour visible in the dough.
• Use a 1/2-cup measure to scoop out the dough and drop it onto the baking sheet. Space the scones about an inch apart. Use floured hands to gently pat the mounds into disks or tidy up the edges.
• Bake for 20-25 minutes, until the scones are firm to the touch, golden on top, and browned on their bottoms. When the scones have cooled completely, whisk together the glaze ingredients and drizzle a spoonful on the top of each scone. The glaze will harden within fifteen minutes or so.
• Scones are best the day that they are made, but will keep in an airtight container for about three days.