How To make Apricot Ginger Scones

How to make Orange and Apricot Scones

Ingredients list:-
8 ounces self-raising flour
pinch of salt
2 ounces butter
1/4 pint milk
1 ounce caster sugar
3 ounces chopped dried apricots
zest of one orange
2 teaspoons baking powder

whipped cream or clotted cream and apricot jam or orange curd to fill

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Apricot Scones

These decadent scones have been tested across Wyoming so they bake well at high altitude.

Scones, glorious, Buttermilk Lemon Apricot Scones! So easy and delicious. They brighten any day. :-)

When is there a bad time for scones?...? Never. Really, never. These come together so easily and turned out perfectly, despite having never made them before. This is new favorite!

If I can do this, you can too!

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Here's the recipe:


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Gluten-free vegan blueberry and apricot scones // recipe!

350g of gluten free flour - approx 2 and a quarter cups of flour USA
1 tsp of baking powder
80g of vegan butter or regular butter - approx 1/3 cup USA
pinch of salt
2 tsp of ground ginger
3 dates finely chopped (and mix with 1 tbsp of water) OR 2 tbsp of sugar
seeds 1 vanilla pod (optional) or 1 tsp of vanilla extract
180ml of almond milk or regular milk- approx 3/4 cup USA
1 handful of frozen berries I used black currants. 1 handful of flaked almonds (optional)

As the surface of these appears quite dry it is nice to decorate them with some flaked almonds prior to baking if you like! They taste really good though I promise!
Big love

Lorraine xxx

For business enquiries: mya.castillo@mayfairassociates.com


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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network

Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones

Ingredients

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Directions

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.

In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.

Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.





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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network

Apricot Scones | The Frugal Chef

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These apricot scones are made with pecans and orange zest. They are super easy to make and absolutely delicious. Enjoy!

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Makes eight
2 cups (480 grams) all-purpose flour
¼ cup (56 grams) sugar
2 tsp. (8 grams) baking powder
¾ tsp. (4 grams) salt
½ cup (113 grams) unsalted butter – cube it and place it in the freezer for a few minutes until very cold
¼ cup (48 grams) chopped dried apricots (about 5 large ones)
¼ cup (30 grams) chopped pecans
1 TBS orange zest
¾ cups (6 oz) cold whole milk
¼ tsp. almond extract


Heat your oven to 400 degrees F (200 C).

Place the flour, sugar, baking powder and salt in a bowl. Whisk the dry ingredients for about a minute.

Add the butter and work it into the flour with your fingertips, a pastry knife or two table knives. Mix the butter into the flour until it resembles coarse meal. Do not over work the mixture.

Add the apricots, orange zest and pecans and mix. Make a well in the middle and add the milk and almond extract. Mix it all until it forms a sticky dough. Do not knead it.

Transfer the dough onto a well-floured board and form a disk without handling it too much. Flip the dough once to coat it in flour and finish forming.

Cut the dough into eight equal size triangles – start cutting in half and then cut in half again. Cut each triangle in half to end up with eight scones.

Place the cut scones onto a lightly oiled baking sheet and bake for 12 to 14 minutes until they are browned.

Remove the scones from the oven and let them cool down for a few minutes on the baking sheet. Finish cooling on a cooling rack.

Drizzle some glaze (recipe below) on each scone and allow it to dry. Serve and enjoy!


FOR THE GLAZE:
¼ cup (31 grams) confectioner’s sugar (powdered, icing)
1 TBS milk
¼ tsp. vanilla extract

Whisk the sugar, milk and vanilla in a small bowl until you have a smooth paste.


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