Apricot Sour Cream Scones Recipe 425 Recipes

APRICOT SOUR CREAM SCONES RECIPE - (4.2/5)

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.

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.

SOUR CREAM APRICOT SCONES

Steps:

• Preheat oven to 400°.
• Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
• Make well in center; add sour cream and vanilla to the well.
• With a fork, stir sour cream mix into dry until dough forms.
• Turn out onto lightly floured surface; sprinkle the apricots over.
• Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
• Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
• Bake until golden, about 20 minutes.

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.

ZAARBUCKS FAMOUS APRICOT ALMOND SCONES

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!

APRICOT-SOUR CREAM SCONES

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.