Pistachio Orange Cherry Craisin Scones With Apricot Honey Butter 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 degrees. Mix flour, sugar, baking powder, pistachio's, chopped cherry crasins, and orange zest together. Cut butter into small chunks and mix with dry ingredients. Use pastry cutter or fork and cut butter into dry ingredients until texture resembles course cornmeal. Mix milk, egg, and oranges together. Pour wet ingredients into dry ingredients. Stir until mixture pulls away from the sides. If mixture seems a little wet add a little more flour until it pulls away easily. Pour dough unto floured surface and knead 11 times. Remove dough carefully and place on cookie sheet forming a circle. Do not over handle the dough! Cut into 8 slices but don't separate pieces. Sprinkle with sugar and bake in oven until golden brown about 15-20 minutes. Serve warm with Apricot Honey Butter (recipe below).
• In small bowl whip butter until light and fluffy. Mix in honey and preserves by hand until blended. Adjust taste by adding a little more honey and preserves if necessary. Spread on warm scones. Store in air tight container in refrigerator.

Steps:

• Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
• Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
• Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

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.

Steps:

• Pre heat oven to 425f 220c.
• Sift flour into a bowl.
• Rub butter into flour.
• Mix in sugar and salt and cherrys.
• Add milk a little at a time and mix with a knife.
• Make sure you don't over mix or your scones will be hard.
• when your mix is ready it should be moist and not too dry turn out dough on floured surface and roll out to 2cm thick, I don't use a rolling pin I just shape with my hands and use a 4cm pastry cutter.
• Place the scones on a greased baking sheet.
• brush with a little milk.
• Bake in oven for 12-15 mins untill med brown.
• Enjoy with a nice cup of tea.

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.

Steps:

• Mix dry ingredients. Cut in butter then add the wet ingredients, chocolate chips and craisins. Mix just until blended.
• Flour counter. Knead & pat into 1/2 inch thick circle. Cut like a pizza.
• Place on lightly butter cookie sheet leaving space between. Sprinkle with granulated sugar. Bake 15-20 minutes at 375 degrees or until golden brown. Makes about 8 scones.