Food recipes
Apricot Orange Cream Scones
Apricot Orange Cream Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate orange juice, raw salt, table apricots, d...
Apricot Orange Cream Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
salt, table
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sugars, powdered
orange juice, raw
Directions:
Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
Add apricots and white baking chips; mix well.
Add whipping cream all at once; stir just until dry ingredients are moistened.
On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
Pat each half into a 6 inch round; cut each round into four wedges.
PLace two inches apart on the cookie sheet.
Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
Drizzle icing over warm scones; serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
salt, table
apricots, dried, sulfured, uncooked
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sugars, powdered
orange juice, raw
Directions:
Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
Add apricots and white baking chips; mix well.
Add whipping cream all at once; stir just until dry ingredients are moistened.
On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
Pat each half into a 6 inch round; cut each round into four wedges.
PLace two inches apart on the cookie sheet.
Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
Drizzle icing over warm scones; serve warm.