Dried Apricot And Sage Scones Recipes

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DRIED-APRICOT SAGE SCONES



Dried-Apricot Sage Scones image

The flavor of fresh sage counterbalances the sweetness of apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Yield Makes 8

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup chopped dried apricots (about 4 ounces)
2 tablespoons plus 1 teaspoon finely chopped fresh sage
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling

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.

DRIED APRICOT SCONES



Dried Apricot Scones image

Provided by Food Network

Number Of Ingredients 8

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried California Apricots
1 1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar

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.;\

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES



Oatmeal Scones With Dried Apricots and Cranberries image

I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.

Provided by Mirj2338

Categories     Scones

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups rolled oats (not instant)
1 1/4 cups all-purpose flour
1/3 cup light brown sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes (1 cup)
1/3 cup dried roughly chopped apricot
1/4 cup dried sweetened cranberries
1/3 cup buttermilk
1 large egg

Steps:

  • Adjust the oven rack to center position and heat oven to 375 degrees.
  • Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
  • Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
  • Remove from the oven and cool completely.
  • Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
  • Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
  • Blend briefly to combine.
  • Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
  • Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
  • Transfer to a large bowl.
  • Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
  • Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
  • Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
  • Pat down into a 6- to 7-inch disk and cut into 8 wedges.
  • Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
  • Cool on a rack for at least 10 minutes before serving.

APRICOT AND GINGER SCONES



Apricot and Ginger Scones image

This is an English recipe, from Prue Leith's column in the Daily Mail. I love the ginger cream that makes these scones really special. Perfect for afternoon tea.

Provided by Sherrie-pie

Categories     Scones

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

225 g self-raising flour
1/2 teaspoon salt
55 g butter
30 g caster sugar
85 g dried apricots, chopped
150 ml milk
1 egg, beaten, to glaze
150 ml double cream, lightly whipped
2 pieces gingerroot, finely chopped (candied)
2 tablespoons ginger syrup, from the above

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.

Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 11.4, Cholesterol 88.9, Sodium 770.1, Carbohydrate 43.6, Fiber 2, Sugar 12.7, Protein 6.6

DRIED APRICOT AND SAGE SCONES



Dried Apricot and Sage Scones image

Categories     Bake     Apricot     Sage     Pastry

Yield makes 8

Number Of Ingredients 9

2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup chopped dried apricots (about 4 ounces)
2 tablespoons plus 1 teaspoon finely chopped fresh sage
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat the oven to 375°F. Place the flour, granulated sugar, baking powder, and salt in a large bowl. Work in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the dried apricots and sage. Add the cream; gather the mixture together with your hands until it starts to hold together.
  • Turn out the mixture onto a lightly floured work surface. Quickly bring the dough together; pat into an 8-inch circle 1 inch thick. Smooth the top with a rolling pin. Cut into 8 wedges with a bench scraper.
  • Arrange the wedges on a parchment-lined baking sheet. Brush the tops with cream, then sprinkle generously with sanding sugar. Bake until scones are cooked through and golden brown, about 30 minutes. Immediately transfer the scones to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.
  • Making Scones
  • The dough for scones, like that of biscuits, should be handled as little as possible. Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter). Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.

APRICOT SCONES



Apricot Scones image

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

DEVONSHIRE CREAM:
3 ounces cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange zest
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice

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.

APRICOT-SOUR CREAM SCONES



Apricot-Sour Cream Scones image

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Apricot     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten to blend (for glaze)
Additional golden brown sugar

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
  • Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

APRICOT-ROSEMARY SCONES



Apricot-Rosemary Scones image

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

Time 40m

Yield 16 scones.

Number Of Ingredients 13

4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large eggs, room temperature, lightly beaten
1 cup cold heavy whipping cream
TOPPING:
1 large egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

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.

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.

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Top Asked Questions

How do you make homemade scones at home?
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.
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.
How to make apricot buttercream frosting?
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.
What can you eat with apricot slices?
These apricot slices are delicious when combined with virtually any other type of dried fruit and nut combination; everything from raisins and pecans to figs and hazelnuts will work well and taste great. 15. Apricot Almond Butter Overnight Oats (Vegan and Gluten Free)

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