Apricot Orange Cream Scones

Apricot Orange Cream Scones

From: Mom ... aka Ruth Solter

2 cups flour
3 Tbs. sugar
3 tsp. baking powder
2 tsp. grated orange peel
1/2 tsp. salt
1/2 cup dried apricots, chopped
1/2 cup white vanilla chips
1 1/3 cup heavy cream
1 cup powdered sugar
2-3 Tbs. orange juice

Preheat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl, combine flour, sugar, baking powder, orange peel and salt, mix well. Add apricots and vanilla chips, mix well. Add heavy cream all at once. Stir just until dry ingredients are moistened.

On a lightly floured surface, knead the dough 6-7 times or until smooth. Divide the dough in half. Pat each half into 6" rounds. Cut each into 4 wedges. Place 2" apart on your cookie sheet. Bake for 10-13 minutes or until light golden brown.

Meanwhile in a small bowl, combine the powdered sugar and orange juice to create a glaze. (I add in a little orange zest here to for a little stronger orange flavor.) Drizzle over warm scones.

Cranberry Scones

This was seriously the most delicious thing ever. I wouldn't recommend making it unless you have plenty of people to share with, because it'll go straight to your hips. I'm fairly certain, this is what we'll be having for breakfast on Christmas morning.



(The above picture does not contain the orange glaze. I hadn't put it on yet.)
I do have to give a shout out to my friend Sarah, the source of this delicious recipe. Thank you for bringing this obsession into my life.

Cranberry Scones
2 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 c butter, at room temperature

Mix till crumbly.

1/2 c milk
1 egg
1 tsp vanilla

Mix in small bowl. Add to dry ingredients. Mix just until everything is moistened. DO NOT OVERMIX.

Spoon onto a greased or parchment paper lined cookie sheet in a circular mound. Lightly press 1 pint or less of fruit into the surface of the scone. (I used cranberries, but you could use blueberries, etc.)

Streusel
1/4 c flour
1/4 c brown sugar
1 T butter
1 tsp orange zest
1-2 T chopped pecans

Pour onto the top and lightly press all around onto the mounded scone. Cut into 8 pieces before baking. Bake at 400 degrees for 22 minutes.

Orange Glaze
1 T butter
1.5 cups powdered sugar
1-2 Tsp orange juice
2-3 Tbsp milk

Combine ingredients to reach desired consistency. Drizzle over scone when it comes out of the oven. Try not to die of gluttony.

Pumpkin Scones with Berry Butter

These were absolutely heavenly. I didn't make the berry butter with the scones simply because I didn't read carefully before I went to the store. I picked up whole cranberries instead of dried. So I just made your typical powdered sugar glaze.

Pumpkin Scones with Berry Butter

From: Taste of Homes

Dough:
2 1/4 cups flour
1/4 cup packed brown sugar
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk

Berry Butter:
2 Tbs. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tbs. powdered sugar

In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together the egg, pumpkin and milk; add to crumb mixture just until moistened.

Turn dough onto a well floured surface, kneed 10 times. Pat into an 8" circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet.

Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm w/ berry butter.

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add powdered sugar and cranberries; mix well. Cover and refrigerate at least 1 hour.