Apricotalmondscones Recipes

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.

Steps:

• 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.
• Enjoy!

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.;\

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.

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.

Steps:

• Heat oven to 425 degrees. Grease a large cookie sheet.
• In a large bowl combine flour, sugar, baking powder and baking soda. Using a pastry blender cut in butter, until mixture resembles coarse crumbs. Stir in apricots and almonds.
• Pour buttermilk over flour mixture and stir with fork until the dough comes together. Turn dough onto a floured surface and knead 4-5 times. Divide dough in half.
• Shape each half into 8" circles. Using a floured knife, cut each circle into 8 wedges. Place wedges onto greased cookie sheet. Brush tops of scones with milk and sprinkle with sugar.
• Bake for 20-25 minutes until toothpick inserted comes out clean.

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.

Steps:

• Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Steps:

• Preheat oven to 400 degrees.
• In large bowl cut together butter, flour, sugar, baking powder, and salt until mixture is crumbly.
• Stir in apricots and white chocolate chips.
• Add eggs, half& half and vanilla so dough forms a ball.
• Turn dough onto a floured surface and knead lightly 10 times.
• Divide dough into two equal portions.
• On greased baking sheets pat each portion of dough into an 8" circle, and cut each circle into 8 wedges.
• Sprinkle with sugar if desired.
• Bake about 15 minutes, until golden.
• Serve warm.