Apricot Walnut Scones Recipes

APRICOT-ORANGE CREAM SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
• Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

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.

APRICOT WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.

APRICOT WALNUT SCONES

Steps:

• Combine both flours, sugar, baking soda, and salt.
• Cut butter into flour mixture till it resembles large crumbs.
• Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
• In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
• Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
• Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
• If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
• Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.

GIANT APRICOT-WALNUT SCONES

Steps:

• Preheat oven to 400F. Whisk first 3 ingredients in large bowl. Stir in walnuts, apricots, and raisins. Add cream; stir with fork just to blend. Transfer dough to work surface sprinkled with powdered sugar. Knead dough until smooth, about 10 turns. Form dough into 1-inch-thick round. Cut into 6 wedges. Sift powdered sugar over. Transfer to baking sheet. Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Cool completely, cover, and let stand at room temperature

APRICOT WALNUT SCONES

Steps:

• -Preheat oven to 400 degrees F -In a large bowl, mix all dry ingredients (flour, sugar, baking powder, salt.) -Using a fork or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. -In a small bowl, mix the wet ingredients well (milk, eggs, vanilla extract.) -Gradually add the wet ingredients to the dry ingredients, using only as much of the wet ingredients as needed to make a stiff dough. -Knead the dough to make it smooth. -Mix the apricots and the walnuts in a bowl and gently knead them into the dough. -On a floured board, roll the dough out into a circle that is 3/4 in thick. -Cut in half, and then into wedges. -Place on cookie sheet, spray with cooking spray and sprinkle with sugar. -Cook for 15 to 20 minutes until lightly golden.