Apricotcreamcheesescones Recipes

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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 CREAM CHEESE SCONES



Apricot Cream Cheese Scones image

The cooling weather always puts me in the mood to bake, and this is on my list of things to try. I'm drooling already!

Provided by Pinay0618

Categories     Scones

Time 28m

Yield 18 scones, 18 serving(s)

Number Of Ingredients 11

3 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces package cream cheese (cold)
1/2 cup cold butter
1 cup diced dried apricot
1 large egg
2 teaspoons vanilla
1/4 cup milk
sparkling white sugar, for topping

Steps:

  • In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.
  • Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get.
  • Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.
  • Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
  • Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 39.6, Sodium 195.4, Carbohydrate 28, Fiber 1.1, Sugar 9.6, Protein 4

CREAM CHEESE SCONES



Cream Cheese Scones image

I adapted this from a savory recipe because they were so good, I thought they would make a wonderful sweet scone.

Provided by MJMommy13

Categories     Breads

Time 20m

Yield 16 scones

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/4 cup butter
4 ounces cream cheese
3/4 cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees.
  • Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
  • Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
  • Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
  • Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
  • Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

Nutrition Facts : Calories 141.4, Fat 5.9, SaturatedFat 3.5, Cholesterol 17, Sodium 267.6, Carbohydrate 19.1, Fiber 0.5, Sugar 3.4, Protein 2.8

APRICOT-CREAM CHEESE POUND CAKE



Apricot-Cream Cheese Pound Cake image

Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.

Provided by My Food and Family

Categories     Dairy

Time 2h40m

Yield 16 servings

Number Of Ingredients 10

2 cups cake flour
1-1/2 tsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup water
4 eggs
3/4 cup apricot preserves
2 tsp. powdered sugar

Steps:

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
  • Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
  • Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g

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