Apricot-Ginger Scones
These delightful apricot and ginger scones are the perfect blend of sweet and spicy flavors. The tender crumb dotted with chewy apricots and zesty crystallized ginger creates a lovely balance that pairs perfectly with a warm cup of tea. With a golden brown crust and a soft interior, these scones are sure to be a hit at your next brunch or afternoon tea gathering. Enjoy the comforting aromas as they bake, and savor each flavorful bite!
— Constant Cookbook
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into cubes
- 2/3 cup dried apricots, chopped
- 1/4 cup crystallized ginger, chopped
- 1 egg
- 1/2 cup buttermilk
Instructions
- <b>Prepare the baking sheet </b>
- Preheat an oven to 425&#176;F. Line a rimless baking sheet with parchment paper.
- <b>Mix the dough </b>
- In a large bowl, stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas. Stir in the apricots and ginger. In a bowl, whisk together the egg and buttermilk until blended. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. The dough will be sticky.
- <b>Shape and bake the scones </b>
- Turn out the dough onto a floured work surface and press together gently into a round about 8 inches in diameter. Using a sharp knife, cut the round into 6 equal wedges. Place the wedges on the prepared sheet, spacing them about 1 inch apart. Bake until the scones are golden brown, 15 to 17 minutes. Transfer to a wire rack, let cool slightly and serve warm. Makes 6 scones.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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