Apricot-Almond Scones

 






Apricot-Almond Scones

2 1/2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1/2 a package (7 ounce) almond paste
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped dried apricots
1/2 cup finely chopped toasted almonds

Glaze
1 cup confectioners' sugar
2 1/2 tablespoons milk
1 tablespoon unsalted butter, melted
3/4 teaspoon almond extract
Pinch of sea salt

Pulse together bread flour, baking powder, baking soda and salt in a food processor until well incorporated.  Add butter and almond paste, and pulse until just combined and mealy.

In a large mixing bowl, whisk together eggs, granulated sugar and vanilla until well combined.  Gently stir in dry ingredients, apricot and almond until just combined (mixture will be clumpy).  Pat dough into a 9-inch tapered round on a lightly floured surface.  Slice into 8 equal triangles.  Transfer triangles to a large ungreased cookie sheet (dough won't spread much), and chill in the refrigerator for 30 minutes.

Heat oven to 375 degrees F. 

Bake scones 18-20 minutes or until deep golden brown.  (If you want the tops to be shiny, before baking, whisk together an egg and 2 teaspoons of water until combined.  Brush the tops of dough with egg mixture.) Cool 1 minute before transferring to wire racks to cool. 

To make the glaze, sift confectioners' sugar into a medium mixing bowl.  Whisk in milk, butter, almond extract and sea salt until well combined.  Drizzle glaze over cooled scones.

Makes 8 large scones

Apricot Buckle

Apricot Buckle

Crumb Topping
1/2 cup coarsely chopped almonds
1/2 cup packed brown sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces

6 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
3 large egg yolks
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
2 cups coarsely chopped ripe, fresh apricots

Heat oven to 350 degrees F. Coat a 9 or 10-inch cake pan with cooking spray.

To make the crumb topping, in a medium mixing bowl, stir together almond, brown sugar, flour and salt until well combined; knead in butter, using fingertips, until well incorporated and mixture clumps together. Set aside.

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy - about 1 minute. Beat in egg yolks until combined - about 1 minute. Beat in baking powder, baking soda, salt, cinnamon, ginger and vanilla until combined. Reduce mixer speed to low and beat in sour cream and flour until combined. Place batter into cake pan. Top with apricot. Sprinkle crumb topping on top of apricots.

Bake 45-50 minutes or until golden brown.

Makes 8 servings

Sour Cream Panna Cotta with Fresh Apricot & Amaretto Sauce

Sour cream panna cotta with an apricot-amaretto sauce.

Sour Cream Panna Cotta with Fresh Apricot & Amaretto Sauce

Ingredients:
2 tablespoons cold water
1 1/2 teaspoons gelatin
3/4 cup heavy whipping cream
1/3 cup granulated sugar, plus an additional 3 tablespoons, divided use
2/3 cup sour cream
1 teaspoon vanilla extract

1/2 cup water
1/4 cup amaretto liqueur
1 lb. fresh apricots, peeled, pitted, thinly sliced

Directions:
Place 2 tablespoons cold water in a large mixing bowl. Sprinkle gelatin over water, and allow to sit for one minute; stir until dissolved.

Whisk together cream and 1/3 cup sugar, in a large saucepan over medium heat. When mixture is hot, but not boiling, whisk cream into gelatin, until well combined. Whisk in sour cream and vanilla until well combined. Divide mixture into 4 ramekins. Cover and chill in the refrigerator for 3 hours, or until ready to serve.

To make the apricot sauce, whisk together the additional 3 tablespoons sugar, 1/2 cup water and amaretto, in a medium sized saucepan, over medium heat, and bring to a simmer. Stir in apricots, and cook for 8 minutes, stirring frequently, until softened. Transfer apricot mixture to a food processor, and process until smooth. Place in a small mixing bowl, cover, and chill until cold - about an hour or two.

Dip the bottoms of ramekins in a little hot water. Run a knife around ramekin edges, and invert panna cotta onto serving plates. Drizzle with apricot sauce.

Yield: 4 servings