Apricot Rosemary Scones Recipes

APRICOT SCONES

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.

GOLDEN APRICOT SCONES

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.

DRIED APRICOT SCONES

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.;\

LEMON CREAM SCONES

Steps:

• Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
• Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

APRICOT SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate.
• Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm.