Farmhouse Bed And Breakfast Apricot 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.

BREAKFAST SCONES

Steps:

• In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky., Divide dough in half; gently pat or roll each half into an 8-in. circle 1/2 in thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-18 minutes.

FARMHOUSE BED AND BREAKFAST APRICOT SCONES

Steps:

• Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
• In a bowl, combine dry ingredients; cut in butter.
• In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
• In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
• Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
• Pat one portion into a 6-7 inch disk on the baking sheet.
• Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
• Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
• Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
• Bake for 15-20 minutes (golden brown).
• Cool slightly, break apart carefully; serve warm with honey and apricot jam.
• VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!

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.;\