Pistachio Orange Cherry Craisin Scones With Apricot Honey Butter Recipes

CRANBERRY, ORANGE AND PISTACHIO SCONES

Steps:

• Preheat oven to 425 degrees.
• Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
• In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
• Add butter and with a pastry blender, cut in butter until mixture is crumbly.
• Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
• Stir in cranberries and chopped pistachio nuts.
• On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
• Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
• Serve hot from the oven with orange marmalade.

CHERRY PISTACHIO SCONES

Steps:

• Heat oven to 375°F
• Grease cookie sheet with shortening or spray with non-stick cooking spray.
• In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in cherries and pistachios.
• In small bowl, blend milk and egg yolk; add to flour mixture.
• Stir just until dry ingredients are moistened.
• On lightly floured surface, gently knead dough several times.
• Divide dough in half; place on cookie sheet.
• Pat each half into 6-inch round.
• Cut each round into 6 wedges; do not separate.
• In small bowl, beat egg white.
• Brush top of each round with egg white; sprinkle with raw or granulated sugar.
• Bake 17-22 minutes or until golden brown.
• Cool 10 minutes before serving.

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.