How To make Buttermilk Apricot Scones
DRY INGREDIENTS:
2 c Flour
1/4 c Sugar
1/2 tb Baking powder
1/2 ts Baking soda
1/4 ts Salt
MOIST INGREDIENTS:
1/4 c Margarine or butter, chilled
-and cut into small pieces 1/3 c Chopped dried apricots
1/4 c Buttermilk or yogurt
1/4 c Apricot nectar
1 Egg, lightly beaten
Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky). Turn dough out onto a lightly floured surface, flour you hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me). Pat dough into a 9" circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400 degrees F for 15 minutes, or until golden. Serve warm. Each scone will be around 230 calories (30% from fat) more or less, depending on the fat content of the buttermilk. I find yogurt works as well as buttermilk in the recipe. You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before backing, for a little extra sweetness.
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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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Music by Sebastian Jacobs
Apricot-Ginger Scones
Apricot-Ginger Scones
Apricot-ginger Scones. Tender scones with great ginger flavor and sweet chunks of dried apricot baked right in. A dainty and delicious addition to afternoon tea.
Ingredients:
1 ¾ cups all-purpose flour
⅓ cup sugar
1 tbsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
6 tbsp. cold unsalted butter, diced
⅔ cup chopped dried apricots
¼ cup chopped crystallized ginger
1 large egg
½ cup buttermilk
2 tbsp. milk and sugar for the top
Buttermilk Breakfast Scones
Holly Pinafore prepares some delicious scones
How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
For more information on the Jamie Oliver bakeware featured in this video click here:
Links from the video:
Basic Bread |
Chocolate Cake |
Lemon Sponge |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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The BEST Scones Recipe
If you’ve ever wanted to try your hand at making Homemade Scones From Scratch, you’ve come to the right place! My Best-Ever Scones Recipe is made with just a handful of pantry staples and can be loaded up with any of your favorite mix-ins, meaning flaky, buttery breakfast perfection is never far from reach.
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