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Apricot-Orange Cream Scones

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Apricot-Orange Cream Scones
  • Prep 20 min
  • Total 35 min
  • Servings 12
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These versatile scones, containing no egg, can be mixed, baked and ready to enjoy in 35 minutes!
By Betty Crocker Kitchens
Updated Oct 13, 2010

Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried apricots
  • 1/2 cup white vanilla baking chips
  • 1 1/3 cups whipping cream
  • 1 cup powdered sugar
  • 2 to 3 tablespoons orange juice
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For the lightest, most tender scones, quickly mix and shape the dough, handling it as little as possible. Use only a sprinkle of flour on the work surface.
  • tip 3
    Using whipping cream in this recipe eliminates the need for butter and eggs. The high fat content in the cream makes them very tender and rich.

Nutrition

270 Calories, 11g Total Fat, 4g Protein, 40g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
270
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
250mg
10%
Potassium
115mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Sugars
23g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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