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
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.
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
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!
ALMOND SCONES
Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
- Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
- Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
- Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
- One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
- Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
- Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
- If desired, dust with powdered sugar when cooled.
Nutrition Facts : Calories 127.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 22.2, Sodium 167.3, Carbohydrate 17.3, Fiber 0.8, Sugar 4.6, Protein 3
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
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
ORANGE ALMOND SCONES
These are a little more involved than some scones, but still quick and delicious. I love them with raspberry jam and whipped cream. Wonderful in the morning or at teatime.
Provided by momaphet
Categories Scones
Time 35m
Yield 12-16 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
- Mix together in a separate bowl flour, baking powder and soda, and salt.
- Cut in butter until fine granules form.
- Stir in sugar, almonds and orange peel.
- Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
- Turn out onto a board and give 5-6 kneads.
- Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
- For crisper scones seperate wedges on the sheet.
- Bake about 25 minutes or until medium brown.
Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 5.3, Cholesterol 36.1, Sodium 321.1, Carbohydrate 35.3, Fiber 1.6, Sugar 9.8, Protein 5.3
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APRICOT ALMOND SCONES - TUTTI DOLCI BAKING RECIPES
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Reviews 3Category BreakfastCuisine AmericanTotal Time 38 mins
- Line two rimmed baking sheets with silicone mats or parchment paper. Combine apricots and Amaretto in a small bowl, and let stand for 20 minutes. Whisk flour, almond paste, baking powder, salt, and sugar in a medium bowl. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add chopped apricots and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar. Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
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- Pour boiling water from a kettle over the dried apricots and leave to soak for 30 minutes.Drain thoroughly. Save a little of the soaking water for the drizzle if you like.Tear each apricot open then chop roughly.
- Grate in the butter (dip it in the flour mixture occasionally if it gets sticky).Lightly rub the butter into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.
- Stir in the flaked almonds and the chopped apricots. Make sure the apricots are lightly coated in the flour mixture and aren't sticking together.
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