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
Yield 16 scones (1 cup cream).
Number Of Ingredients 16
- 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
Yield 8-12 serving(s)
Number Of Ingredients 16
- 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.
DRIED APRICOT SCONES
Provided by Food Network
Number Of Ingredients 8
- Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\
APRICOT ALMOND SCONES
- 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 WALNUT SCONES
These are my favorite scones. The cake flour and the little bit of extra sugar helps keep them light and tender. If you don't have the cake flour, just use 2 cups of regular flour. Handling the dough gently and only as much as necessary helps preserve the texture.
Provided by AnnaClarke
Yield 12-14 scones, 12-14 serving(s)
Number Of Ingredients 11
- 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.
People also searched
More about "apricotalmondscones food"
APRICOT & ALMOND SCONES | RECIPES | MOORLANDS EATER
5/5 (2)Category Snack, CakeCuisine American, BritishTotal Time 1 hr 45 mins
- Pour boiling water from a kettle over the dried apricots and leave to soak for 30 minutes.Drain thoroughly. Save a little of the soaking water for the drizzle if you like.Tear each apricot open then chop roughly.
- Grate in the butter (dip it in the flour mixture occasionally if it gets sticky).Lightly rub the butter into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.
- Stir in the flaked almonds and the chopped apricots. Make sure the apricots are lightly coated in the flour mixture and aren't sticking together.
APRICOT ORANGE SCONES RECIPE | LAND O’LAKES
EASY SWEET APRICOT SCONES - BAKE THEN EAT
THE 20 BEST FOOD DELIVERY RESTAURANTS IN RESTON - POSTMATES
APRICOT ALMOND SCONES - TUTTI DOLCI
THE 10 BEST RESTON FOOD DELIVERY & TAKEOUT - UBER EATS
APRICOT ALMOND SCONES - MOUNTAINSIDE BAKERY
APRICOT ALMOND SCONES | JACOB'S KITCHEN
APRICOT ALMOND SCONES | SCONES, BREAKFAST RECIPES, FOOD
MAP TO DONATE FOOD – CORNERSTONES
APRICOTALMONDSCONES | CHINDEEP | SWEET BREAKFAST, TEA …
APRICOT ALMOND SCONES | APRICOT SCONES RECIPE, SCONES, SCONE RECIPE
APRICOT ALMOND SCONES | BAKING RECIPES, DELICIOUS DESSERTS, BISCUIT …
You'll also love
Top Asked Questions
Are sweet apricot scones gluten free?Even if time is short these Easy Sweet Apricot Scones are the answer to your prayers. Fast and easy to make and so tasty and perfect with a cup of tea. Grab your FREE copy of 'The Little Boof of Easy Healthy Recipes ' and sign up for new weekly recipes. All recipes are Vegetarian, many are Vegan & some are Gluten Free.
What is the best way to cook sweet apricot scones?Easy Sweet Apricot Scones are the perfect sweet treat for those who do not have much time on their hands but want to enjoy the perfect afternoon treat. Preheat your oven to 220c/400F/Gas mark 7 and line a large baking sheet with baking parchment or a silicon mat.
How to make apricot cake?Mix the flour, baking powder, salt, ground almonds and sugar together in a large mixing bowl. Add the butter to the dry ingredients if using your fingertips quickly rub it in until it resembles fine breadcrumbs. Or add the grated butter, if you popped it in the freezer beforehand. Fold in the chopped apricots.