Zaarbucks Famous Apricot Almond Scones Recipes

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ZAARBUCKS FAMOUS APRICOT ALMOND SCONES



Zaarbucks Famous Apricot Almond Scones image

In July 2005, five women set out to Florence Italy to found Zaarbucks, a chain of kiosks serving coffees, teas, jaffles, fudge and baked goods. Early on, the group's business manger, PanNan, figured out that customers hooked on their fabulous baked goods would soon gain so much weight they would stop buying their daily muffins and scones. Quickly Bergy and Derf began working on a new recipe for a deletable new scone that would be kind to the figure. Having developed a basic recipe for light scones, they worked with Madeleine M. to develop a range of flavor combinations that would rival none. Apricot-Almond was by far my favorite so today, one time only, I'm sharing the recipe with you. Don't tell 'em where you got the recipe.

Provided by justcallmetoni

Categories     Scones

Time 37m

Yield 8-12 serving(s)

Number Of Ingredients 16

1/2 cup nonfat plain yogurt
1/2 cup fat free sour cream
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups flour
2 tablespoons flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 -4 tablespoons chilled reduced fat margarine or 3 -4 tablespoons low-fat butter
1/3 cup dried apricot, small diced
1/4 cup sliced almonds
2 teaspoons nonfat milk
2 teaspoons granulated sugar
cooking spray

Steps:

  • Preheat oven to 400°F.
  • Prepare baking sheet by spraying lightly with cooking spray.
  • In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
  • Cut in the margarine until the mixture resembles course meal.
  • Add the apricots and almonds into the flour mixture and mix thoroughly.
  • In a smaller bowl, mix together the yogurt, sour cream, and extracts.
  • Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
  • Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
  • Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
  • Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
  • Bake the scones 20 - 22 minutes.
  • Best served warm but cold is good too.
  • Enjoy!

APRICOT ALMOND SCONES



Apricot Almond Scones image

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

Provided by MarthaWhiteR

Categories     MarthaWhite®

Time 50m

Yield 12

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
2 ½ cups Martha White® Self-Rising Flour
⅓ cup sugar
½ cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
¾ cup buttermilk, or as needed
¼ teaspoon almond extract
2 tablespoons butter, melted

Steps:

  • Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
  • Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
  • Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.9 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 408.3 mg, Sugar 16 g

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.

APRICOT ALMOND SCONES



Apricot Almond Scones image

Provided by Carla Rollins

Categories     Bread     Milk/Cream     Food Processor     Fruit     Breakfast     Brunch     Bake     Kid-Friendly     Quick & Easy     Apricot     Almond     Gourmet     Small Plates

Yield Makes 8 scones

Number Of Ingredients 17

For apricot swirl
1/2 cup dried apricots (2 3/4 ounces)
3 tablespoons water
2 tablespoons packed light brown sugar
1/2 tablespoon Disaronno Amaretto
2 tablespoons sliced almonds with skins (1/2 ounce)
For scones
2 3/4 cups unbleached all-purpose flour plus additional for dusting
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 1/2 ounces pure almond paste (1/3 cup)
4 tablespoons sliced almonds with skins (1 ounce)
1 cup well-shaken buttermilk
2 large eggs
1 1/2 teaspoons almond extract

Steps:

  • Make apricot swirl:
  • Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse once or twice to coarsely chop nuts.
  • Transfer purée to a bowl and cool to room temperature.
  • Make scones:
  • Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment or wax paper.
  • Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.
  • Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot purée and stir once or twice to distribute without incorporating fully. (Dough will be wet.)
  • Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
  • Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature.

APRICOT ALMOND SCONES



Apricot Almond Scones image

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

Provided by MarthaWhite(R)

Categories     MarthaWhite®

Time 50m

Yield 12

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
2 ½ cups Martha White® Self-Rising Flour
⅓ cup sugar
½ cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
¾ cup buttermilk, or as needed
¼ teaspoon almond extract
2 tablespoons butter, melted

Steps:

  • Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
  • Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
  • Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.9 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 408.3 mg, Sugar 16 g

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 SCONES



Apricot Scones image

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

Provided by 4-H Mom

Categories     Scones

Time 27m

Yield 8 scones

Number Of Ingredients 7

2 cups Bisquick baking mix
1/3 cup dried apricot, chopped
3 tablespoons sugar
1/3 cup whipping cream
1 egg
milk
sugar

Steps:

  • Preheat oven to 425 degrees.
  • Grease cookie sheet. Mix baking mix, apricots, sugar, whipping cream and egg until dough forms.
  • Turn onto surface dusted with baking mix, roll in baking mix to coat.
  • Shape into ball, knead 10 times.
  • Pat into 8 inch circle on cookie sheet. Brush with milk, sprinkle with sugar. Cut into 8 wedges.
  • Bake 12 minutes or until golden brown, separate carefully.
  • Serve warm.

Nutrition Facts : Calories 203.1, Fat 8.9, SaturatedFat 3.7, Cholesterol 40.6, Sodium 395.9, Carbohydrate 27.4, Fiber 1, Sugar 11.2, Protein 3.6

APRICOT ALMOND SCONES RECIPE - (4.6/5)



Apricot Almond Scones Recipe - (4.6/5) image

Provided by carmen-2

Number Of Ingredients 9

Crisco® Original No-Stick Cooking Spray
2 1/2 cups Martha White® Self-Rising Flour
1/3 cup sugar
1/2 cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
3/4 cup buttermilk, or as needed
1/4 teaspoon almond extract
2 tablespoons butter, melted

Steps:

  • Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

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