Apricot, Cranberry, and Almond Whipped Cream Scones

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I have always liked scones. I make scones quite often and always love to try different add ins and flavors. These scones are healthy enough for breakfast, but also make delicious snacks for any time of the day.

These scones if you do them right- made with a light touch and just the right amount of sweetness they will be absolutely delicious. The difference in these scones is that they are made with a cloud of whip cream instead of just pouring in the liquid version( I might just always do this from now on ). I love the fact that these scones are made with whole wheat pastry flour, fruit and real sweetners.

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You will defenitely want to give these scones a try! They would be perfect for this Christmas season.

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Apricot, Cranberry, and Almond Whipped Cream Scones

Note: You can use white whole wheat flour instead of the pastry flour or just your all purpose flour. Also, sometimes I like to add 1/2 cup of sliced almonds in before adding the whipped cream.

Ingredients

1/2 cup dried apricots, diced

1/4 cup dried cranberries

2 Tablespoons water

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup whole wheat pastry flour, spoon and leveled

1 cup unbleached all purpose flour

1 Tablespoon baking powder

2 teaspoons finely grated orange zest, optional

1/2 teaspoon salt

6 Tablespoons cold unsalted butter, cut into 1/4 inch pieces

1 cup chilled heavy cream

4 Tablespoons honey

Finishing the Scones

1 egg

1 Tablespoon water

Turbinado sugar for sprinkling

Directions

  1. Position rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment paper
  2. In a small, heatproof bowl, combine the apricots, cranberries, water, vanilla extract, and almond extract. Heat on high for about 45 seconds until steaming. Cover tightly with plastic wrap and set aside.
  3. In a large bowl, whisk together the pastry and all purpose flours, baking powder, orange zest and salt. Add butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles a coarse meal without any obvious chunks of butter in the mix.
  4. Uncover the bowl of dried fruit bits ( the fruit should be nice and plump without much liquid in the bowl ). Light pat the fruit dry with paper towels. add to the dry ingredients and toss to combine.
  5. In a medium bowl combine the cream and honey and beat until soft peaks form.
  6. Using a large spatula, gently fold the honeyed whip cream into the flour mixture. It will look quite dry at first, but keep folding because it will come together. When no large puffs of whip cream remain stop folding. Don’t overmix!
  7. Lightly flour a work surface, and turn the dough onto to it. The dough will be soft and sticky. Gently knead the dough 5 to 6 times to smooth it out. Pat the dough into a 6 inch disk. Dust mor flour on top of the dough and then invert it flour side down into a 8 inch cake pan. Press the dough evenly into the pan to forma nice neat circle. Dust lightly with flour on top and invert it back on the work surface. Using a large knife cut the circle into 8 wedges. Place the scones evenly spaced onto the prepared baking sheet.
  8. To finish the scones, in a small bowl whisk together the egg with the water until smooth. Using a pastry brush, lightly brush the scones with the egg wash, follow with a generous amount of sprinkling with sugar.
  9. Bake until the scones are golden on top, about 10 to 12 minutes. Transfer to a wire rack to cool, Serve warm or at room temperature.

 

Recipe Source: Real Sweet

 

 

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