Apricotcreamcheesescones Recipes
APRICOT CREAM CHEESE SCONES
The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already!
Provided by Pinay0618
Categories Scones
Time 28m
Yield 18 scones, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
- Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
- Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
- Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
- Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.
Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 39.6, Sodium 195.4, Carbohydrate 28, Fiber 1.1, Sugar 9.6, Protein 4
APRICOT SCONES
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
Time 35m
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
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.
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.
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- Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment., In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt., Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas., Stir in the apricots., In a separate container, whisk together the egg, vanilla and milk., Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened., Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together.
- Pat the dough into a 3/4" thick square or circle., Cut the dough into squares, wedges, or diamonds., Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
- Place the scones about 2 inches apart on the prepared baking sheet., Bake for 18 minutes, until the tops are light golden brown.
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