Fresh Apricot Scones Julia's Cuisine

Apricot Scones with Cinnamon Chips Recipe

Instructions. Preheat oven to 375°F. In a medium size bowl, mix together flour, baking powder, salt, sugar and lemon zest. Cut the butter into the dry ingredients, using a pastry cutter. Mix until the butter is combined with the flour; it should have small lumps of butter. Whisk the egg, almond extract and buttermilk together.

Orange Glazed Cranberry Scones Mom Loves Baking

Prepare the baking sheet. Preheat an oven to 425°F. Line a rimless baking sheet with parchment paper. Mix the dough. In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger.

Fresh Apricot Scones strawberryplum

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.

Jo and Sue Apricot Cream Cheese Scones

Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas. Stir in the apricots.

Fresh Apricot Scones with Ginger and White Chocolate Chunks Two of a Kind

Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones. Brush tops of scones with heavy cream or half-and-half, and sprinkle with Demerara sugar. Bake for 20-23 minutes or until golden brown. Transfer scones to a wire rack to cool.

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Form the dough into a disk shape that is about 1inch thick, then cut the disk into 8 equal-sized wedges and place those scone wedges onto the parchment-lined baking sheet. Brush the tops with a little buttermilk and sprinkle each with a little raw sugar, and bake for about 18 minutes, until pale-golden.

Fresh Apricot Blueberry Drop Scones Recipe Apricot recipes, Drop

Flour: Sift the flour first, then measure it. Step 3. Make the dough. In a large bowl, combine flour, sugar, baking powder, and salt. Then throw the butter in, and using a pastry tool, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the chopped apricots and stir to combine.

Fresh Apricot & Tarragon Scones strawberryplum

FRESH APRICOT SCONES 2 cups unbleached flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup cold butter, cut into 1/2-inch pieces 1 cup washed, diced, fresh apricots 3 tablespoons milk 2 eggs. In a large mixing bowl whisk flour, sugar, baking powder and salt. Add butter and cut into flour mixture or rub butter into the flour with your thumb and fingers until mixture.

K&K Test Kitchen Fresh Apricot Scones

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.

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Gently fold in the apricots. Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes.

K&K Test Kitchen Fresh Apricot Scones

Preheat oven to 450°. Line a baking sheet with parchment paper. Whisk together flour, 2 Tbsp. sugar, baking powder, and salt in a medium bowl. Scatter the cold butter over the dry ingredients and cut in, using a pastry cutter or 2 knives. If you prefer, you can use a food processor.

Fresh Apricot Scones Julia's Cuisine

SCONES. Heat oven to 400°. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture has large pea-sized crumbles. Or, if you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simply stir the butter into the flour.

Light & Fluffy Scones Julia's Cuisine

1 egg, slightly beaten. ½ cup milk. Preheat oven to 450 o F. Mix together the flour, baking powder and salt. Cut in the butter with a pastry blender until the butter pieces are no larger than a pea. Gently mix in the apricots and walnuts. Mix together the egg and milk, then add to the flour mixture. Gently fold everything together just until.

White Chocolate Apricot Scones The Sweet and Simple Kitchen

Stir with a fork until the dough comes together. Roll the dough out on a lightly floured work surface and spread on 2 tablespoons softened butter. Sprinkle chopped dried apricots evenly over the dough. Fold the dough like an envelope, in thirds. Fold the dough in half crosswise, press together and gently flatten into an 8×4″ rectangle.

Jo and Sue Apricot Cream Cheese Scones

Fresh Fruit Scones Recipe Directions: Preheat oven to 425°. Wash your fruit, peel the skins and remove pit and discard both. Dice your fruit flesh into small pieces. (¼"-1/3″ pieces) In a large mixing bowl combine 2½ cups flour, 3 tablespoons of sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt.

Jo and Sue Apricot Scones with Apricot Honey Butter

Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, coconut oil, one egg, and one egg yolk, vanilla extract, until combined.