Giant Apricot Walnut Scones Recipes

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 SCONES

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.

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.

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.

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