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.
ZAARBUCKS FAMOUS APRICOT ALMOND SCONES
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
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
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
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
These are great with apricots but you can use any dried fruit you want. Make sure the butter is cold or the scones will be tough.
Provided by Ceezie
Categories Scones
Time 55m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Grease a large cookie sheet.
- In a large bowl combine flour, sugar, baking powder and baking soda. Using a pastry blender cut in butter, until mixture resembles coarse crumbs. Stir in apricots and almonds.
- Pour buttermilk over flour mixture and stir with fork until the dough comes together. Turn dough onto a floured surface and knead 4-5 times. Divide dough in half.
- Shape each half into 8" circles. Using a floured knife, cut each circle into 8 wedges. Place wedges onto greased cookie sheet. Brush tops of scones with milk and sprinkle with sugar.
- Bake for 20-25 minutes until toothpick inserted comes out clean.
Nutrition Facts : Calories 209.3, Fat 8.5, SaturatedFat 4, Cholesterol 16.1, Sodium 174.1, Carbohydrate 29.9, Fiber 1.6, Sugar 10.8, Protein 4.3
APRICOT ALMOND SCONES RECIPE - (4.6/5)
Provided by carmen-2
Number Of Ingredients 9
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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