Jens Easy Apricot Cream Ginger 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.

JEN'S EASY APRICOT, CREAM & GINGER SCONES

Steps:

• Pre heat oven to 400'F/200'C.
• In a bowl mix together all the dry ingredients and stir through the apricot pieces.
• Add in the cream and gingerale and mix lightly with a knife until mixture holds together in a ball.
• Tip out onto a floured board and gently pat out into a rectangle and cut into 9 scones or cut out scones with a 6cm diam cutter.
• Place close together on a baking tray lined with baking paper and bake in hot oven for 15 minutes.
• Tip out onto a clean teatowel and wrap up to keep warm.
• These are nice just buttered but even better spread with some apricot jam and topped with a dollop of whipped cream for a special treat.

APRICOT WALNUT SCONES

Steps:

• Combine both flours, sugar, baking soda, and salt.
• Cut butter into flour mixture till it resembles large crumbs.
• Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
• In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
• Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
• Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
• If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
• Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.

APRICOT SCONES

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.

GINGER-CREAM SCONES

Steps:

• Preheat oven to 425 degrees.
• Grease a cookie sheet with cooking spray.
• Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
• Stir in the gingerroot.
• Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
• Drop the dough (about 1/4 c) 1" apart on the cookie sheet.
• Brush each with whipping cream.
• Sprinkle each with sugar.
• Bake 12-15 minutes or until golden brown.
• Remove from oven and put on a wire rack.
• Serve warm.

APRICOT GINGER SCONES

Steps:

• Put dry ingredients in food processor, pulse to mix.
• Add butter, pulse until butter is mixed through.
• Place flour/butter mixture in bowl.
• Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
• Place on floured work surface.
• Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
• Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
• OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
• Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
• Bake for about 12 minutes at 400.

APRICOT AND GINGER SCONES

Steps:

• Oven temperature 220°C/425°F.
• Flour a baking sheet.
• Sift flour with salt into a large bowl.
• Rub in the butter until mixture resembles breadcrumbs.
• Stir in sugar.
• Add apricots.
• Make a deep well in the flour, pour in milk and mix to a soft, spongy dough with a knife.
• On a floured surface, knead dough lightly until it is just smooth.
• Roll or press out to 2.
• 5cm/1inch thick.
• Stamp into rounds with a pastry cutter.
• Brush scones with beaten egg for a glossy crust, sprinkle with flour for a soft one or brush with milk for a light gloss and soft crust.
• Bake scones at top of preheated oven for seven minutes or until well-risen and brown.
• Leave to cool on wire rack or serve hot from oven.
• Stir chopped ginger and ginger syrup into whipped cream.
• Cut scones in half horizontally and sandwich together with ginger cream.

APRICOT-GINGER SCONES

Steps:

• Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
• In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.
• Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
• Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.
• Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
• Cool on a rack until warm or room temperature. Scones are best eaten the day they're made.
• Note
• California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
• Tip
• Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it's well wrapped.