Zaarbucks Famous Apricot Almond Scones Recipes

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APRICOT SCONES

Make and share this Apricot Scones recipe from Food.com.

Provided by 4-H Mom

Categories     Scones

Time 27m

Yield 8 scones

Number Of Ingredients 7



Apricot Scones image

Steps:

  • Preheat oven to 425 degrees.
  • Grease cookie sheet. Mix baking mix, apricots, sugar, whipping cream and egg until dough forms.
  • Turn onto surface dusted with baking mix, roll in baking mix to coat.
  • Shape into ball, knead 10 times.
  • Pat into 8 inch circle on cookie sheet. Brush with milk, sprinkle with sugar. Cut into 8 wedges.
  • Bake 12 minutes or until golden brown, separate carefully.
  • Serve warm.

Nutrition Facts : Calories 203.1, Fat 8.9, SaturatedFat 3.7, Cholesterol 40.6, Sodium 395.9, Carbohydrate 27.4, Fiber 1, Sugar 11.2, Protein 3.6

2 cups Bisquick baking mix
1/3 cup dried apricot, chopped
3 tablespoons sugar
1/3 cup whipping cream
1 egg
milk
sugar

DRIED CHERRY ALMOND SCONES

Provided by Anne Burrell

Categories     side-dish

Time 43m

Yield 6 scones

Number Of Ingredients 15



Dried Cherry Almond Scones image

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
  • Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
  • In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

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

Categories     Scones

Time 37m

Yield 8-12 serving(s)

Number Of Ingredients 16



Zaarbucks Famous Apricot Almond Scones image

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!

1/2 cup nonfat plain yogurt
1/2 cup fat free sour cream
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups flour
2 tablespoons flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 -4 tablespoons chilled reduced fat margarine or 3 -4 tablespoons low-fat butter
1/3 cup dried apricot, small diced
1/4 cup sliced almonds
2 teaspoons nonfat milk
2 teaspoons granulated sugar
cooking spray

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

ALMOND SCONES

Traditional scones with a lovely almond flavour! Lovely with a cup of tea. (it is the one on the right!)

Provided by emmafitz1996

Time 10m

Yield Serves 12

Number Of Ingredients 0



Almond Scones image

Steps:

  • Pre-heat the oven to 180 fan and line a tray with baking paper.
  • Add the flour, almonds, salt and butter into a bowl and rub until it resembles breadcrumbs.
  • Mix in the sugar. Pour in almost all the milk and all the almond extract until you have a dough.
  • Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
  • Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
  • Serve with a cup of tea!

APRICOT ALMOND SCONES

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

Provided by MarthaWhiteR

Categories     MarthaWhite®

Time 50m

Yield 12

Number Of Ingredients 9



Apricot Almond Scones image

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.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.9 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 408.3 mg, Sugar 16 g

Crisco® Original No-Stick Cooking Spray
2 ½ cups Martha White® Self-Rising Flour
⅓ cup sugar
½ cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
¾ cup buttermilk, or as needed
¼ teaspoon almond extract
2 tablespoons butter, melted

ALMOND APRICOT BREAD

Make and share this Almond Apricot Bread recipe from Food.com.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h25m

Yield 1 9, 16 serving(s)

Number Of Ingredients 16



Almond Apricot Bread image

Steps:

  • FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  • In a large bowl, whisk together the flour, sugars, baking powder & salt.
  • Set aside 1 tablespoon of the baby food for a glaze.
  • In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
  • Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

Nutrition Facts : Calories 212.3, Fat 5.5, SaturatedFat 0.7, Cholesterol 13.3, Sodium 226.5, Carbohydrate 38, Fiber 1.5, Sugar 19.2, Protein 3.8

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1 (7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
1 egg
3/4 cup milk
3 tablespoons canola oil
1 teaspoon almond extract
2/3 cup sliced almonds, coarsely chopped
1/2 cup dried apricot, diced
1/2 cup powdered sugar
1 tablespoon apricot baby food
1 teaspoon milk
1/8 teaspoon almond extract

D-LISH APRICOT BREAD

This recipe is from my childhood, my grandmother always made all the children go out into the back garden and pick the apricots for this bread. I use canned apricots, its much easier and a lot less work. This bread is awesome, serve it with butter not margarine.

Provided by JeanineD 2

Categories     Quick Breads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12



D-Lish Apricot Bread image

Steps:

  • Preheat oven to 180%C.
  • Beat egg well, melt and add the butter, sugar, buttermilk and apricot juice.
  • Sift the flour, salt, bicarbonate of soda in mixing bowl add the apricot pieces, walnuts and sultanas. Add the liquid mixture and mix well.
  • Place the mixture in a greased bread tin.
  • Bake for 45 minutes.

Nutrition Facts : Calories 647.9, Fat 22.3, SaturatedFat 8.1, Cholesterol 82.1, Sodium 1089.1, Carbohydrate 103.8, Fiber 4.2, Sugar 45.2, Protein 12.3

1 egg
50 g butter
70 g brown sugar
250 ml buttermilk
50 ml apricot jam
180 g cake flour
180 g nutty wheat flour
5 ml salt
5 ml bicarbonate of soda
410 g apricot halves in juice
60 g walnuts
50 g sultanas

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

APRICOT WHITE CHOCOLATE SCONES

These were SO good! They're not overly sweet, but so tender and yummy. My first time making scones was a big success; they disappeared really quickly at the office with many requests for the recipe!

Provided by ReeLani

Categories     Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 11



Apricot White Chocolate Scones image

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.

2/3 cup butter
3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup finely chopped dried apricot
1 cup white chocolate chips
2 eggs
2/3 cup half-and-half
1 teaspoon vanilla
granulated sugar, for topping (optional)

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