Dried Apricot Scones Recipes

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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 AND SALAMI SCONES



Apricot and Salami Scones image

Provided by Giada De Laurentiis

Time 47m

Yield 10 to 12 scones

Number Of Ingredients 7

Vegetable oil cooking spray
1 (15-ounce) box plain scone mix (recommended: Ivy Cottage)
1/2 cup (1 stick) unsalted butter, chilled and cubed
20 dried apricots, cut into 1/4-inch pieces, to yield about 1 cup
6 ounces salami, cut into 1/2-inch pieces
2 tablespoon chopped fresh thyme leaves
1 cup buttermilk, chilled

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
  • In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes.

BUTTERMILK APRICOT SCONES



Buttermilk Apricot Scones image

Make and share this Buttermilk Apricot Scones recipe from Food.com.

Provided by akgrown

Categories     Scones

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup butter, chilled and cut into chunks
1/3 cup dried apricot, chopped
1 egg, beaten lightly
1/4 cup low-fat buttermilk
1/4 cup apricot nectar (like kern's canned juice)
1 large egg white, lightly beaten
1 tablespoon sugar

Steps:

  • Preheat oven to 400°.
  • Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
  • Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
  • Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
  • Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
  • Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
  • Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm.

Nutrition Facts : Calories 151.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 28, Sodium 190.2, Carbohydrate 24.6, Fiber 0.9, Sugar 8.2, Protein 3.3

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-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.

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-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.

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.

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