Best 6 Buttermilk 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.

BUTTERMILK APRICOT SCONES

Steps:

• Preheat oven to 400°.
• Lightly spoon flour into dry measuring cups; level with knife(prevents measuring too much flour, thus resulting in tough scones).
• Combine flour with next 4 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add apricots; toss well.
• Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist(dough will be sticky).
• Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on a greased baking sheet.
• Score the dough into 12 wedges, by cutting into, but not through the bottom of dough with a large knife.
• Brush egg white over surface of dough, and sprinkle with 1 Tbsp sugar. Bake at 400° for 15 minutes or until golden. Serve warm.

APRICOT-SOUR CREAM SCONES

Steps:

• 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 well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
• Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.

BUTTERMILK SCONES

Steps:

• Combine flour, baking powder, soda, and salt in a medium bowl; gently whisk together till well combined.
• Cut in butter with two knives till mixture resembles small floury peas. Stir in dried fruit till it's well coated with flour (this prevent clumps of fruit from forming in the scone).
• Combine buttermilk, egg, and vanilla; whisk till well blended. Stir into dry ingredients, stirring gently till soft dough forms.
• Turn dough out onto parchment lined baking sheet and form into a 8-inch round. (May also form into individual scones if you like).
• Brush top of scone with a little milk and sprinkle lightly with granulated sugar. (If you sprinkle heavily, a sugary crust will form).
• Bake scone at 375 deg. F. for 12-15 minutes, till scone tests done. Let cool a couple minutes before serving.

CRANBERRY APRICOT SCONES

Steps:

• In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange zest; stir into crumb mixture just until blended., Turn onto a floured surface; knead gently four times. Roll into a 12x6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar. , Bake at 400° for 12-15 minutes or until browned. Serve warm.

APPLE BUTTERMILK SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
• Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
• Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
• Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
• Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
• Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.