Apricot Almond Scones
Mix in the apricots and almonds. In a separate bowl, whisk the milk and extract. Add to the dry mixture in three parts. If it seems too dry to come together, you can add more liquid, but do so very sparingly. Shape into two discs, about ¾" to 1" thick, on a lined baking sheet. Freeze for 1 hour.
Apricot & Almond Scones Recipes Moorlands Eater
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 Almond Scones
Step 5. 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.
Apricot & Almond Scones Recipes Moorlands Eater
The best Apricot Almond Scones! (250.3 kcal, 35.9 carbs) Ingredients: Crisco® Original No-Stick Cooking Spray · 2 ½ cups Martha White® Self-Rising Flour · ⅓ cup sugar · ½ cup butter, cut into pieces · 1 (7 ounce) package dried apricots, chopped · 1 large egg, beaten · ¾ cup buttermilk, or as needed · ¼ teaspoon almond extract · 2 tablespoons butter, melted
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
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.
Joie Patisserie Almond Apricot Scones
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.
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
Spread oats and almonds evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside. 2.
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
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 Almond Scones
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.
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
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.
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
Preheat oven to 325 degrees. In bowl of a stand mixer fitted with paddle attachment, mix dry ingredients. Add butter and mix until crumbly. Add cream, egg, and zest. Mix until combined and most dry ingredients are incorporated before adding almonds and dried apricots. On a floured work surface, roll out dough to ½-inch thickness and cut into 2.
Almond Apricot Scones with Coconut Honey Glaze Radiant Rachels
1-2 Tbsp water. Preheat oven to 400 degrees. Prepare cookie sheet with parchment paper. Set aside. Sift together flour, baking powder, sugar, salt, and nutmeg in medium-sized mixing bowl. Add apricot jammy bits and sliced almonds. Stir to coat apricot bits and almonds with flour mixture. In small bowl, combine whipping cream and almond extract.
Apricot & Almond Scones Recipes Moorlands Eater
Instructions. Line two rimmed baking sheets with 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.
ApricotAlmond Oatmeal Scones Cook's Illustrated
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.
almond scones are sitting on pink napkins
Instructions. Preheat oven to 400°F. Line a baking sheet with parchment paper or better yet a silicon mat and set aside. In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon and salt.
apricot almond scones {gluten free} ChinDeep
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.
