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| Chocolate Almond Scones |
I truly thought I disliked scones as I had never had one that I enjoyed. Then, I found this wonderful recipe that I came across many years ago. I use it as a guide for whatever flavors I want to put together. They can be made with frosting or they can be brushed with melted butter or cream and sprinkled with sugar just prior to baking. The options are endless. What you see above is the chocolate chip with almond variation. Hope you enjoy it!
Apricot-Orange Cream Scones
2 cups all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
½ teaspoon salt
½ cup chopped dried apricots
½ cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice
Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. 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 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.
VARIATIONS:
Cranberry-Pecan Scones: Substitute dried sweetened cranberries for the apricots and add 1/2 cup chopped pecans with the cranberries. Double Chocolate-Almond Scones: Omit orange peel and apricots. Stir in 1/2 cup semisweet chocolate chips with the white baking chips. Add 1/4 teaspoon almond extract with the whipping cream. For the icing, substitute water for the orange juice and stir in 1/4 teaspoon almond extract. Sprinkle tops of iced scones with 2 tablespoons sliced almonds.
Apricot-Orange Cream Scones
2 cups all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
½ teaspoon salt
½ cup chopped dried apricots
½ cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice
Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. 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 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.
VARIATIONS:
Cranberry-Pecan Scones: Substitute dried sweetened cranberries for the apricots and add 1/2 cup chopped pecans with the cranberries. Double Chocolate-Almond Scones: Omit orange peel and apricots. Stir in 1/2 cup semisweet chocolate chips with the white baking chips. Add 1/4 teaspoon almond extract with the whipping cream. For the icing, substitute water for the orange juice and stir in 1/4 teaspoon almond extract. Sprinkle tops of iced scones with 2 tablespoons sliced almonds.
When you decide to give the recipe a try, let me know what variation you made. I'd love to hear from you. Thanks for visiting the Americus Garden Inn Bed & Breakfast. Hope you'll come see us soon.
Love,
Susan
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