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.
APRICOT SCONES
Make a sweet apricot treat anytime! With this easy recipe, you'll have hot, delicious scones ready in minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
- Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate.
- Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
JEN'S EASY APRICOT, CREAM & GINGER SCONES
I made this up based on 'Lemonade Scones" and what I had in the fridge :) You can also make these lighter in calories by using diet gingerale and light or lowfat cream. I am sure there are numerous combinations of drinks & fruits. Have fun trying them out :) If you are using metric measures the cream & gingerale are 150mls of each. The first time I made these I only had 100mls cream so I added in 2 Tablespoons of sour cream and this worked as well.
Provided by Jen T
Categories Scones
Time 25m
Yield 9 scones
Number Of Ingredients 9
Steps:
- Pre heat oven to 400'F/200'C.
- In a bowl mix together all the dry ingredients and stir through the apricot pieces.
- Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
- Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
- Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
- Tip out onto a clean teatowel and wrap up to keep warm.
- These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.
Nutrition Facts : Calories 185.3, Fat 6.4, SaturatedFat 3.9, Cholesterol 22.7, Sodium 26, Carbohydrate 28.7, Fiber 1.3, Sugar 6.4, Protein 3.5
DRIED APRICOT SCONES
Provided by Food Network
Number Of Ingredients 8
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-GINGER SCONES
Steps:
- Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
- In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.
- Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
- Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.
- Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
- Cool on a rack until warm or room temperature. Scones are best eaten the day they're made.
- Note
- California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
- Tip
- Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it's well wrapped.
APRICOT-SOUR CREAM SCONES
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
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 GINGER SCONES
My dd and I love to go for tea at a great little tea place here in Mesa...I have been trying to duplicate their Apricot Ginger scones and have finally come close (Thanks to Mean Chef's Buttermilk Scone recipe)
Provided by dukeswalker
Categories Scones
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Put dry ingredients in food processor, pulse to mix.
- Add butter, pulse until butter is mixed through.
- Place flour/butter mixture in bowl.
- Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
- Place on floured work surface.
- Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
- Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
- OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
- Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
- Bake for about 12 minutes at 400.
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