Fresh Apricot Blueberry Drop Scones Recipe Apricot recipes, Drop
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 & Tarragon Scones strawberryplum
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.
Jo and Sue Apricot Cream Cheese Scones
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.
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.
Jo and Sue Apricot Scones with Apricot Honey Butter
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.
Apricot Scones with Cinnamon Chips Recipe
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.
Fresh Apricot Scones Julia's Cuisine
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.
Orange Glazed Cranberry Scones Mom Loves Baking
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.
White Chocolate Apricot Scones The Sweet and Simple Kitchen
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.
K&K Test Kitchen Fresh Apricot Scones
Preheat your oven to 400°F. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, lemon zest, and dried apricots. Work the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix until the butter is fairly well-combined with the.
K&K Test Kitchen Fresh Apricot Scones
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.
Fresh Apricot Scones Julia's Cuisine
Instructions. Preheat the oven to 425 degrees. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Stir in the grated ginger. If you are substituting lemon juice and milk for buttermilk, add 1 tablespoon lemon juice to a glass measuring cup and fill the remaining volume of 1 cup with milk.
Fresh Apricot Scones with Ginger and White Chocolate Chunks Two of a Kind
Instructions. Preheat oven to 425 degrees. In a medium bowl, whisk together the flour, baking powder, salt and sugar. In a separate small bowl, whisk together the egg, cream and vanilla; set aside. Rub butter mixture into the flour mixture with your fingers (or use a pastry blender) until it resembles coarse crumbs.
Pin by TeaTime Magazine on Breakfast Apricot recipes, Apricot scones
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 Scones strawberryplum
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.
Apricot Scones Recipe Apricot recipes, Scone recipe, Apricot jam
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, baking soda, cardamom and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or pastry cutter. Make a well in the center and pour in the buttermilk and vanilla.
