Best Farmhouse Bed And Breakfast Apricot 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.

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.

BED & BREAKFAST SCONES

Steps:

• Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.
• In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.
• In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.
• Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).
• Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.
• Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.
• Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.
• With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.
• Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.
• SERVE WITH: Recipe #186965 or Recipe #208437.
• LEFTOVER SCONES: as if -- but okay IF you have leftovers, cut horizontally, spread with butter and toast lightly.
• GREAT COMBINATIONS:.
• chocolate chips with cranberries & brown sugar topping.
• chocolate chips with orange zest & orange flavoring.
• cranberries with walnuts.
• cranberries with apricots.
• apricots with nuts.
• poppyseeds with lemon flavoring & zest.
• cheese with nuts or chocolate chips.