Apricot Orange Scones Recipes

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APRICOT SCONES

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



Apricot Scones image

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.

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

APRICOT AND WHITE CHOCOLATE SCONES

Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 10



Apricot and White Chocolate Scones image

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
  • Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
  • On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
  • Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g

1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup finely chopped dried apricots
1/3 cup white vanilla baking chips
1 egg
About 1/3 cup half-and-half
1/3 cup white vanilla baking chips, melted

APRICOT-ORANGE CREAM SCONES

These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10



Apricot-Orange Cream Scones image

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.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 23 g, TransFat 0 g

2 cups Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice

APRICOT ORANGE CREAM SCONES

I love scones...I love Apricots...I love Citrus... teeheehee, what else do I need other than a hot cup of tea and some clotted cream?

Provided by JanetB-KY

Categories     Scones

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10



Apricot Orange Cream Scones image

Steps:

  • Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
  • Add apricots and white baking chips; mix well.
  • 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 a 6 inch round; cut each round into four wedges.
  • PLace two inches apart on the cookie sheet.
  • Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
  • Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
  • Drizzle icing over warm scones; serve warm.

Nutrition Facts : Calories 413.4, Fat 18.4, SaturatedFat 11.2, Cholesterol 55.8, Sodium 307.8, Carbohydrate 58.6, Fiber 1.5, Sugar 32, Protein 5

2 cups all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
3 teaspoons orange zest
1/2 teaspoon salt
1/2 cup chopped dried apricot
1/2 cup white chocolate chips
1 1/3 cups heavy whipping cream
1 cup powdered sugar
2 -3 tablespoons orange juice

DRIED APRICOT SCONES

Provided by Food Network

Number Of Ingredients 8



Dried Apricot Scones image

Steps:

  • 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.;\

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried California Apricots
1 1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar

GOLDEN APRICOT SCONES

Besides farming and raising cattle, our family has a home bakery that serves area restaurants and health food stores. We dry lots of local fruit for use in recipes, like these moist golden scones that are so popular with our customers.

Provided by Taste of Home

Time 40m

Yield 6 scones.

Number Of Ingredients 15



Golden Apricot Scones image

Steps:

  • In a bowl, combine the dry ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together., Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. , Brush with reserved egg; sprinkle with additional sugar. Cut into wedges but do not separate. Bake at 400° for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm.

Nutrition Facts : Calories 395 calories, Fat 16g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 429mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 3g fiber), Protein 7g protein.

1-1/2 cups all-purpose flour
1/2 cup quick-cooking oats
1/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cubed
2 eggs
1/4 cup sour cream
1 tablespoon milk
3/4 cup finely chopped dried apricots
FILLING:
3 tablespoons brown sugar
1 tablespoon quick-cooking oats
1 tablespoon butter, softened
Additional sugar

APRICOT-CITRUS SCONES

Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."

Provided by mersaydees

Categories     Scones

Time 58m

Yield 16 scones

Number Of Ingredients 12



Apricot-Citrus Scones image

Steps:

  • Preheat oven to 425°F.
  • Butter a baking sheet.
  • In large bowl, combine flour, sugar, baking powder, salt and baking soda.
  • Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
  • Add the orange zest, apricots and pecans and toss to combine.
  • Stir in the buttermilk until the dough is rough and shaggy.
  • Gather the dough together and place on a liberally floured work surface.
  • Gently knead about 10 times.
  • Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
  • Glaze each by brushing with cream and sprinkling on sugar.
  • Cut each round into eight pie-shaped wedges.
  • Place the scones, barely touching, on the prepared baking sheet.
  • Bake 15-18 minutes, until puffy and golden.

Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 6.2, Cholesterol 26.1, Sodium 260.5, Carbohydrate 30.1, Fiber 1.5, Sugar 11, Protein 3.6

3 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
2 tablespoons grated orange zest
3/4 cup dried apricot, finely diced
1/2 cup chopped pecans
1 cup buttermilk
2 tablespoons heavy cream
2 teaspoons granulated sugar

APRICOT-SOUR CREAM SCONES

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Apricot     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11



Apricot-Sour Cream Scones image

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
  • Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten to blend (for glaze)
Additional golden brown sugar

APRICOT ALMOND SCONES

Provided by Carla Rollins

Categories     Bread     Milk/Cream     Food Processor     Fruit     Breakfast     Brunch     Bake     Kid-Friendly     Quick & Easy     Apricot     Almond     Gourmet     Small Plates

Yield Makes 8 scones

Number Of Ingredients 17



Apricot Almond Scones image

Steps:

  • 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.

For apricot swirl
1/2 cup dried apricots (2 3/4 ounces)
3 tablespoons water
2 tablespoons packed light brown sugar
1/2 tablespoon Disaronno Amaretto
2 tablespoons sliced almonds with skins (1/2 ounce)
For scones
2 3/4 cups unbleached all-purpose flour plus additional for dusting
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 1/2 ounces pure almond paste (1/3 cup)
4 tablespoons sliced almonds with skins (1 ounce)
1 cup well-shaken buttermilk
2 large eggs
1 1/2 teaspoons almond extract

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Preheat the oven to 425°F. Line a baking sheet with parchment paper (or leave ungreased). In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute ...
From kingarthurbaking.com


ORANGE & APRICOT SCONES - COMMUNITY RECIPES - SHIPTON MILL
Orange & Apricot Scones. Apricot, Orange & Cardamom. 450g self-raising white flour 1tsp baking powder 100g butter 50g sugar 1 orange, zest only 1tsp ground cardamom. Mix all these ingredients until breadcrumb stage then add; 80g chopped dried apricots. Mix briefly then beat the following together; 200ml milk 2 beaten eggs
From shipton-mill.com


LEMON APRICOT SCONES RECIPE - REAL FOOD REAL DEALS
Instructions. Preheat the oven to 400 degrees. To make the scones, mix the flour, baking powder, and salt in a small bowl. In a large bowl, stir together the egg, maple syrup, coconut milk, coconut oil, lemon juice, and lemon zest. Add the dry ingredients to the wet ingredients and stir to combine.
From realfoodrealdeals.com


APRICOT CREAM SCONES RECIPE - PINCH MY SALT
Instructions. Preheat oven to 425 degrees. In a medium bowl, whisk together the flour, baking powder, salt and sugar. In a separate small bowl, whisk together the egg, cream and vanilla; set aside. Rub butter mixture into the flour mixture with your fingers (or use a pastry blender) until it resembles coarse crumbs.
From pinchmysalt.com


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